Glazed Meatball Bake

clock 15 minutes + 1 hour bowl 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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  • 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.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Beef + Lamb New Zealand

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