Beef meatball casserole
(at time of publication)
- 500g lean beef mince
- 1 onion, grated
- finely grated rind and juice of 1 lemon
- 1 egg, whisked
- ⅓ cup basil leaves, finely chopped
- 1 tablespoon olive oil
- 420g can cream of chicken soup
- ¼ cup water
- 2 medium courgetteszucchini, summer squashX, diced
- 1 cup frozen peas
- cooked fusilli pasta to serve
- small basil leaves to serve
1 Preheat oven to 200°C. Place the mince, onion, lemon rind, 1 tablespoon lemon juice, egg and basil in a large bowl and use clean hands to mix until well combined. Roll tablespoonfuls of mince mixture into balls and place on a tray (you should have about 28 meatballs).
2 Heat oil in a heavy-based flameproof casserole dish over medium heat. Add half the meatballs and cook, shaking the pan occasionally, until browned. Transfer to a large plate. Cook remaining meatballs. Add soup and water to casserole and stir until well combined and mixture comes to the boil.
3 Return meatballs to casserole with courgette and stir until well combined. Cover and bake for 15 minutes, or until meatballs are cooked through. Remove from oven and stir through the peas. Bake for a further 5 minutes.
4 Spoon pasta among serving plates. Top with meatballs and sauce. Sprinkle with small basil leaves to serve.
For a freezer-friendly meal, make double the quantity of meatballs and freeze half the uncooked ones on a baking tray. Transfer to a dated freezer bag and, when you are ready to use them, defrost overnight in the fridge.
Nutrition Info (per serve)
Total fat 17.6g
–Saturated fat 6g
Dietary fibre 4.1g
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