Baked Beef & Oregano Meatballs with Broccoli & Ciabatta
- Prep time: 40 minutes
- Calories: 630
- 2 of Garlic Clove
- 1 Small Bunch of Oregano
- 250 g of Beef Mince
- 35 g of Panko Bread Crumbs
- 60 g of Tasty Cheese (grated)
- 1 of Zucchini
- 1 75g Pack of Baby Spinach
- 1 of Ciabatta Roll
- 1 Tsp of Italian Herbs
- 1 of Egg (pantry)
- 1 350g Pack of Lampomodoro (Passata)
- 170 g of Broccoli
Prepare Ingredients:Preheat the oven to 220°C. Peel and mince garlic. Pick and finely chop the oregano leaves. Cut the zucchini in half length wise, scrape out and discard the seeds, then grate zucchini. Cut the broccoli into small florets. Roughly chop a large handful of baby spinach.
Make & Seal Meatballs:Combine mince, egg, Italian herbs, breadcrumbs, salt and pepper. Using damp hands, shape mince mixture into small meatballs. Set aside on a plate. In a frypan, heat a drizzle of olive oil over medium-high heat. Add meatballs, cooking in batches if necessary. Sear until browned, 5-7 minutes. Transfer to an ovenproof baking dish and set aside.
Make Sauce:Return the same pan to a medium-high heat with a drizzle of olive oil (if needed). Add garlic, oregano and zucchini and cook until fragrant, 1-2 minutes. Add the passata and chopped spinach and simmer, cooking for another 2 minutes until spinach has wilted. Season to taste with salt and pepper.
Bake Meatballs:Pour the sauce over the meatballs in the baking dish and sprinkle with the grated cheese. Bake until the cheese is melted, about 12 minutes.
Bake Broccoli & Ciabatta:While the meatballs are cooking in the oven, place broccoli on a lined baking tray, drizzle with olive oil and season with salt and pepper. Toss well to coat and add to the oven. Roast for 10-12 minutes. Place ciabatta roll directly onto an oven rack and bake until crusty on the outside and steaming hot on the inside.
You Plate It:Divide cheesy baked meatballs between plates and serve with broccoli alongside. Thickly slice ciabatta and serve on the side to sop up that sauce. Enjoy!