Smokin' campfire meatball bake
https://www.coop.co.uk/recipes/smokin-campfire-meatball-bake
Next-level meatballs topped with a cauli cheese crust
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Feeds
8
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Ready in
1 hour
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 17g
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Ingredients
- 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
Method
- In a nonstick frying pan, dry fry the meatballs over a high heat for 5 mins, until browned all over
- Transfer to a plate
- Heat the oil in the pan and cook the onion gently for 10-15 mins
- Add the thyme, garlic and paprika, and cook for 2 mins
- Stir in the tomatoes and 400ml water
- Season, then simmer for 30 mins
- Meanwhile, preheat the oven to 200°C/fan 180°C/Gas 6
- Melt the butter in a pan|Stir in the flour to make a smooth paste and cook gently for 2 mins
- Stir in the milk, a little at a time, then cook for 5 mins, stirring, until thickened
- Take off the heat and stir in 50g of the Cheddar
- Cook the cauliflower in boiling water for 5 mins, then drain
- Put the meatballs and tomato sauce in a 3ltr baking dish
- Top with the cauliflower, cheese sauce, mozzarella and remaining Cheddar
- Bake for 20 mins, until golden, then serve
