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Smokin' campfire meatball bake

Smokin' campfire meatball bake


Next-level meatballs topped with a cauli cheese crust

  • Feeds 8 Feeds 8
  • Ready in 1 hour 25 minutes

Each serving contains

  • Energy
    1812kj 435kcal
  • Fat
    High 435%
  • Saturates
    High 72%
  • Sugar
    Low 10%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 2 x 350g packs Co-op British beef meatballs
  • 1 tbsp Co-op olive oil
  • 2 onions, finely sliced
  • 2 tsp dried thyme
  • 4 garlic cloves, finely chopped
  • 1 tbsp smoked paprika
  • 2 x 400g cans Co-op chopped tomatoes
  • 40g Co-op unsalted butter
  • 40g Co-op plain flour
  • 400ml Co-op semi-skimmed milk
  • 115g Co-op British white mature Cheddar, grated
  • 1 cauliflower, broken into florets
  • 125g ball Co-op mozzarella, torn


  1. In a nonstick frying pan, dry fry the meatballs over a high heat for 5 mins, until browned all over
  2. Transfer to a plate
  3. Heat the oil in the pan and cook the onion gently for 10-15 mins
  4. Add the thyme, garlic and paprika, and cook for 2 mins
  5. Stir in the tomatoes and 400ml water
  6. Season, then simmer for 30 mins
  7. Meanwhile, preheat the oven to 200°C/fan 180°C/Gas 6
  8. Melt the butter in a pan|Stir in the flour to make a smooth paste and cook gently for 2 mins
  9. Stir in the milk, a little at a time, then cook for 5 mins, stirring, until thickened
  10. Take off the heat and stir in 50g of the Cheddar
  11. Cook the cauliflower in boiling water for 5 mins, then drain
  12. Put the meatballs and tomato sauce in a 3ltr baking dish
  13. Top with the cauliflower, cheese sauce, mozzarella and remaining Cheddar
  14. Bake for 20 mins, until golden, then serve