Cook, Bake and Eat do Ready Steady Cook #6

So we’ve been a bit rubbish haven’t we? It’s been almost four months and we haven’t shared any Ready Steady Cook shenanigans with you – oops! Please forgive us. We can’t really say anything other than things have been busy and we’ve just been rescheduling challenge #6 again and again. We promise to do better from now on though – and do yell at us if we fail in that respect. You have our permission! Anyway we are now back with a bang and a truly scrumptious recipe, enjoy!
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The ingredients that Lau chose were: beef mince, parmesan, kidney beans in a chilli sauce (a mistake buy it has to be said), bread and sweet potatoes. Quite a good mix of ingredients if you ask me and I honestly couldn’t wait to get creating a delicious dish. After much deliberation I finally decided on a meatball bake which it turns out is delicious and easy to make. My two favourite things in a recipe!
So how do you make it I hear you ask, well here goes. First off you will need the following:
  • 450g beef mince
  • 2slices of bread
  • 2eggs
  • 1giant sweet potato
  • 1tin of kidney beans in chilli
  • half a jar of passatta (200g)
  • 20g grated parmesan cheese
  1. Pulverise two pieces of bread into breadcrumbs then combine them in a large bowl with 450g of mince and two eggs.
  2. Leave them in the fridge overnight or for a couple of hours so the mixture is easy to work with, then form them into meatballs. In terms of size you should aim for about twenty small ones – think Ikea meatball sized!
  3. Pop the meatballs in the bottom of your casserole dish and bake them in the oven for 15-20 minutes on 180 until they are almost cooked all the way through.
  4. Meanwhile peel and slice your sweet potato into slices about 2cm thick.
  5. Add them to a pan of boiling water and bring to the boil.
  6. Once the water’s boiling cook them for another ten minutes or so until a fork goes in easily.
  7. Drain the potatoes and slice each thick slice into two or three thinner slices.
  8. Next mix your tin of kidney beans with 200g of pasatta.
  9. Once your meatballs come out of the oven pour the tomato and bean mixture over the top of them so it’s spread evenly.
  10. Layer the sweet potatoes on top and then sprinkle with 20g of grated parmesan cheese
  11. Return the dish to the oven and cook for half an hour until the dish is piping hot.
  12. Eat and enjoy!

photo 3

I honestly was so pleased with how this turned out – it really was so scrumptious and it makes a change from using mince for spag bol, chilli or lasagna. Plus it’s perfect for rainy, dark and depressing days – so why not give it a try. We’d love to know how it goes down in your house!
– Fi xxx
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