Meatball Casserole

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From one of our national supermarkets and their monthly magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (431.4 g)
  • Calories 531.5
  • Total Fat - 16.9 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 49.5 mg
  • Sodium - 8273 mg
  • Total Carbohydrate - 61.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 35.3 g
  • Protein - 31.1 g
  • Calcium - 104.6 mg
  • Iron - 5.8 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C.

Step 2

Heat oil in a deep flameproof casserole over medium heat and add onion, garlic, carrot and celery and cook, stirring occasionally, for 10 minutes or until softened.

Step 3

Pour passata over vegetables and then half fill the bottle with water, reseal and shake and then pour into the casserole and bring to the boil.

Step 4

Stir in meatballs and pasta and then season to taste, cover casserole and place in oven and cook for 25 minutes or until meatballs and pasta are cook through.

Step 5

Meanwhile, steam or microwave Brussel sprouts until tender.

Step 6

Serve and top meatball casserole with chopped parsley.

Tips & Variations


No special items needed.

Related