Saucy Double Beef Meatballs
with Cheesy Bread and Side Salad
Classic Italian meatballs but with a switch on the starch! Tonight we're dunking irresistible cheesy bread into this saucy supper instead of twirling in pasta like usual.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
2 unit
Sub Roll
(Contains Gluten)
56 g
Spring Mix
56 g
Yellow Onion
370 mL
Crushed Tomatoes
½ cup
Cheddar Cheese, shredded
(Contains Milk)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tbsp
Italian Seasoning
1 tsp
Garlic Salt
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve rolls. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Line a baking sheet with parchment paper. Add beef, breadcrumbs, half the garlic salt and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture! For 4 ppl, add 2 eggs.) Season with pepper, then combine.
Roll mixture into 16 equal-sized meatballs (32 for 4 ppl). Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Season with salt and pepper. Cook, stirring often, until tender, 3-4 min. Add crushed tomatoes, half the Italian Seasoning, half the balsamic glaze and 1/4 cup water (dbl for 4 ppl), then gently stir to combine. (TIP: Add water to empty tomato container, swirl and add to the pan to get every last drop!) Bring to a simmer. Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 6-8 min.
Meanwhile, melt 2 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, or in a small non-stick pan over low heat. Add remaining garlic salt and remaining Italian Seasoning. Season with pepper, then stir to combine. Arrange rolls on an unlined baking sheet, cut-side up. Brush or drizzle butter mixture over tops, then sprinkle with cheese. Toast in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
Meanwhile, add remaining balsamic glaze and 1/2 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to combine.
When meatballs are done, use a slotted spoon to transfer meatballs to sauce. Stir gently to coat. Cut cheesy bread crosswise into 1-inch slices, if desired. Divide meatballs and sauce between bowls. Serve cheesy bread alongside for dipping and salad on the side.
