Cheesy Meatball Parmigiana
with Herby Garlic Bread and Iceberg Lettuce Salad
This Cheesy Meatball Parmigiana is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains Milk)
½ unit(s)
Iceberg Lettuce
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
2 tbsp
Olive Oil for the Garlic Bread
20 grams
Butter
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic, half the hard Italian style cheese, the breadcrumbs and water for the breadcrumbs (see pantry for amount), then add the beef mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs into an ovenproof dish. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, pop a large frying pan on medium-high heat (no oil).
Pour in the chopped tomatoes, chicken stock paste, sugar (see pantry for amount) and half the mixed herbs.
Stir together well, then bring back to the boil and simmer until thickened, 3-4 mins.
While the sauce simmers, halve the ciabatta and pop onto a baking tray, cut-side up.
Pop the remaining garlic into a small bowl with the olive oil for the garlic bread (see pantry for amount) and remaining mixed herbs.
Mix well to combine, then spoon over the cut sides of the ciabatta.
Once the sauce has thickened, taste and season if needed. Stir in the butter (see pantry for amount) until melted, then remove from the heat.
When the meatballs are cooked, remove from the oven and pour over the tomato sauce. Grate the Cheddar over the top and sprinkle with the remaining hard Italian style cheese.
Bake your parmigiana on the top shelf and the garlic bread on the middle shelf of your oven until both are golden, 5-6 mins.
Meanwhile, trim the iceberg lettuce (see ingredients for amount), then separate the leaves. Tear into bite-sized pieces.
In another medium bowl, combine the cider vinegar and olive oil for the dressing (see pantry for amount), then season with salt and pepper.
Add the iceberg to the dressing and toss to coat.
When everything is ready, share the meatball parmigiana and salad between your plates.
Cut the garlic bread into triangles, then serve on the side.
Enjoy!
