Chefs Recipes

 Video recipes from chef Mark Weatherley

Cheesy Top Vegetable And Tender Beef Meat Ball Casserole


1 bag Colonial Farm Meat Balls (1kg),

750ml pasatta (tomato puree) or your favourite tomato based pasta sauce,

2 diced or sliced red capsicums,

½ brown onion diced,

80ml chicken or vegetable stock or water,

1 tbsp. crushed garlic, 200g broccoli florets precooked,

100g diced carrot precooked,

100g green beans pre cooked,

200g cauliflower floret precooked,

1x cup shredded mozzarella,

½ cup parmesan cheese grated,

½ cup shredded cheddar cheese,

100g sour cream,

and Your garden salad.


Turn on griller in oven to medium (200°C).

Precook vegetables and steam for 2 to 4mins and allow to cool under cold water (disregard if using frozen vegetables).

Using a large saucepan heat the oil and add the onion and garlic and cook for 2 to 3 mins or until tender. Add meat balls, capsicum and stock or water and cook for another 2 mins.  

Add all other vegetables and sauce and cook with lid on for 8 mins on a low heat. Add salt and pepper to taste.

Meanwhile grease a baking dish.

Combine all cheeses and sour cream in a separate bowl.

Place meatball mix in baking tray and spread cheese mix over the top

Place under the grill for approximately 10 minutes or until golden brown.

  • Serve with a garden salad or steamed rice.
  • Meat balls are so versatile and can be used as cocktail food, lunches in wraps or rolls, skewered, and with pastas etc. This is an alternative way of serving them as a main meal.
  • Try using spice mixes or casserole simmer sauces as well
  • You can also use frozen vegetables (see above instructions).
  • Oven temperatures can vary so watch cooking times.

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