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Glazed Meatball Bake
Mince is a staple in most Kiwi homes. So show the kids how to make this easy recipe once and they can prepare it for the family next time!
Prep: 15 mins
Cook: 1 hour
Serves 4
Excellent source of iron
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Ingredients
Glaze
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Method |
Nutrition Information Per Serving
Serving size: 477g| Energy kJ (kcal) | 1565 (374) |
| Protein (g) | 35.3 |
| Fat (g) | 9.4 |
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Saturated (g)
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4.0 |
| Carbohydrate (g) | 34.4 |
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Sugars (g)
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19.4 |
| Sodium (mg) | 368 |
| Iron (mg) | 6.5 |
| Zinc (mg) | 6.3 |
| Vitamin B12 (ug) | 3.7 |
| Vitamin D (ug) | 0.2 |
| Selenium (ug) | 13.2 |
- An egg is added to many mince recipes (burgers, patties, meatloaf) to help bind the beef mince together. In place of an egg, use ½-1 cup fresh white breadcrumbs, moistened with a few tablespoons of milk.
- You can make your own variation of this recipe by changing the vegetables and jazzing up the meatballs with spices and herbs.
- Or you could make a meatloaf in place of meatballs and brush with the glaze. Bake the vegetables for 15 minutes, place the meatloaf in the centre and continue cooking for a further 40-45 minutes.
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Serves: 4-5
Prep:
30 mins
Cook:
10 mins
Suitable Cuts: Beef or lamb mince
Comments & Reviews
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There are: 4 reviews, with an average rating of out of 5
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great
Posted by David 2014-08-15 10:23:29
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my grandchildren love this recipe and the older ones love helping to put it together
Posted by Bev Jackson 2014-08-15 10:23:09
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I love this recipe...i make smaller meatballs and double the glaze...works really well just baking them in the oven
Posted by Katrina Bowman 2014-08-15 10:22:47
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a good recipe for a family with young children who might like to help as there is not a lot of mucking around with ingredients.
Posted by Shelley Peters 2014-08-15 10:22:24
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Cut the vegetables into bite-sized chunks and toss in a good dash of oil. Place the vegetables in a large ovenproof dish and bake for 30 minutes. While the vegetables are baking, prepare the meatballs.
Mix together the mince, tomato sauce, egg and mixed herbs. Season with salt and pepper if wished. Use wet hands to mould the mixture into 8 large meatballs and dust each with a little flour.
Heat a dash of oil in a non-stick frying pan. Brown the meatballs quickly on all sides and sit them on top of the vegetables. Stir the glaze ingredients together and brush evenly over the meatballs.
Return to the oven and cook for another 20-30 minutes until the meatballs are cooked through and the vegetables are golden.
Serve with your favourite greens and have a jug of gravy or accompany with a jar of your favourite chutney.