Meatball Parmigiana Inspired Bake
with Mash and Roasted Carrots
This Meatball Parmigiana Inspired Bake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
Carrot
450
Potatoes
3
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
½
Garlic Salt
240
British Beef Mince
1
Tomato Passata
1
Mixed Herbs
10
Chicken Stock Paste
1
Mozzarella
(Contains Milk)
Not included in your delivery
2
Water for the Breadcrumbs
1
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.
While the carrots roast, chop the potatoes into 2cm chunks (no need to peel).
Once your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine breadcrumbs, garlic salt and water for the breadcrumbs (see pantry for amount), then add the beef mince and half the garlic. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs into a medium ovenproof dish.
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, heat a drizzle of oil in a medium saucepan. Once hot, add the garlic and cook for 30 secs.
Pour in the passata, mixed herbs, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together, bring to the boil, then reduce the heat slightly and simmer for 6-7 mins.
Drain the mozzarella and squeeze as much liquid as you can out of it. Pat dry, then tear into small pieces.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Season with salt and pepper. Cover with a lid to keep warm.
When the meatballs and carrots are cooked, preheat your grill to high.
Add a splash of water to the tomato sauce if it's a little too thick. Taste and season with more sugar, salt and pepper if needed.
Drain and discard any excess fat from the meatballs, then pour the tomato sauce into the baking dish to cover them.
Top with the torn mozzarella and pop under the grill until the cheese has melted and is bubbly, 5-8 mins.
Share the meatball parmigiana inspired bake between your plates.
Serve the mash and roasted carrots alongside.
Enjoy!
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