Glazed Meatball Bake

15 minutes + 1 hour Serves 4


  • 400 g pumpkin, peeled
  • 2 medium-sized potatoes, peeled
  • 2 parsnips, peeled
  • 2 carrots, peeled
  • 500g beef mince
  • 1/2 cup tomato sauce
  • 1 egg, lightly beaten
  • 1 Tbsp chopped fresh herbs
  • 1 broccoli
  • 1 Tbsp soy sauce
  • 2 Tbsp plain flour
  • Salt to taste
  • Pepper to taste
  • Olive oil
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How to Chop Herbs


1. Preheat oven to 200ºC.

2. Cut vegetables into bite-sized chunks and toss in a dash of oil. Place vegetables in a large ovenproof dish and bake for 30 minutes.

3. In a large bowl mix together mince, 1/4 cup tomato sauce, egg and mixed herbs. Season with salt and pepper. Use wet hands to mould the mixture into 8 large meatballs and dust each with a little flour.

4. Heat a dash of oil in a non-stick frying pan. Brown meatballs quickly on all sides and place them on top of the vegetables in an ovenproof dish. Stir 1/4 cup tomato sauce and soy sauce together and brush evenly over meatballs.

5. Return to oven and cook for another 20 to 30 minutes until the meatballs are cooked through and vegetables are golden.

6. Serve with broccoli.

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By Beef + Lamb New Zealand

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