Meatball Casserole

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

Recipe: #24519

July 29, 2016



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

Original is 4 servings

Nutritional

  • Serving Size: 1 (487.8 g)
  • Calories 705.1
  • Total Fat - 30.6 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 213.5 mg
  • Sodium - 285.4 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 11.4 g
  • Protein - 59 g
  • Calcium - 95.2 mg
  • Iron - 4.4 mg
  • Vitamin C - 20.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

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


No special items needed.

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