Meatball & Vegetable Bake Recipe

Ingredients

• Angel Bay Gourmet Beef Meatballs
• 2 tablespoons olive oil
• 1 medium eggplants, chopped into chunks
• 1 large zucchini, chopped into chunks
• 2 medium capsicum, chopped into chunks
• 1 medium red onion, peeled and chopped into chunks
• 700g passata
• 2 tablespoons oregano
• 1 teaspoon garlic powder
• 150g mozzarella, grated
• 1 pinch cracked black pepper

Method

1. Heat the oven to 190°C/170°C fan-forced. Add the chopped vegetables to a large roasting pan/tin, drizzle with a tablespoon of oil and roast for 20 minutes.

2. In a large frying pan on high heat, drizzle the remaining oil and fry the meatballs for 4-6 minutes if frozen, if thawed halve the time.

3. Add the garlic powder and oregano and pour over the passata and simmer for 5 minutes until reduced slightly. Add the roasted vegetables and mix well.

4. Add the meatballs and vegetables to an oven-proof casserole dish, top with grated mozzarella, season with black pepper and bake for 25 minutes until golden and bubbling.