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.