Dromona’s Easy Cheesy Baked Meatballs

Meatballs, but not as you know them. This mighty meaty dish is bursting with flavour and serves 4 people. Topped with bubbling, mature Dromona Cheddar and a rich, tomato sauce, you won’t be able to resist dipping in a slice of crusty bread!

Difficulty medium
Preparation Time (mins) 10
Cooking Time (mins) 35
Servings 4
Main Ingredients
  • 500g lean minced steak
  • 1 egg
  • 70g fresh breadcrumbs
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • A small handful of fresh parsley, finely chopped
For The Sauce
  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 leek, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon smoked paprika
  • 125ml beef stock
  • 400g tin of chopped tomatoes
  • 250ml passata
  • 125g baby spinach
  • 200g Dromona Grated Mature Cheddar

Main Instructions
  1. Place the minced steak, egg, breadcrumbs, onion, garlic and parsley in a large bowl. Mix well and divide into 16 balls, roughly 40g each.
  2. Heat oil in a large ovenproof pan over medium-high heat and brown the meatballs for 5 minutes. Transfer to a plate.
  3. Add chopped onion, carrot, leek, garlic and paprika to the pan and cook for 5 minutes until soft. Stir in stock, chopped tomatoes and passata. Boil for a few minutes until the sauce thickens.
  4. Remove from the heat, stir in spinach and return the meatballs to the pan. Sprinkle with cheese and bake for 20 – 25 minutes until golden and bubbling.
  5. Serve with green salad and crusty bread.
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