Glazed Meatball Bake

Glazed Meatball Bake






500g premium beef mince

  • 400g pumpkin, seeds and skin removed
  • 2 large Agria potatoes
  • 2 medium parsnip, peeled
  • 2 large carrots, peeled
  • 1/4 cup tomato sauce
  • 1 egg, lightly whisked
  • 1/2 tsp dried mixed herbs
  • 2 tbsp white flour



  • 1/4 cup tomato sauce
  • 1 tbsp worcestershire sauce





Preheat the oven to 200°C.

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 accompany with a jug of gravy or a jar of your favourite chutney.



Recipe and image thanks to

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