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!
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
- 1giant sweet potato
- 1tin of kidney beans in chilli
- half a jar of passatta (200g)
- 20g grated parmesan cheese
- Pulverise two pieces of bread into breadcrumbs then combine them in a large bowl with 450g of mince and two eggs.
- 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!
- 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.
- Meanwhile peel and slice your sweet potato into slices about 2cm thick.
- Add them to a pan of boiling water and bring to the boil.
- Once the water’s boiling cook them for another ten minutes or so until a fork goes in easily.
- Drain the potatoes and slice each thick slice into two or three thinner slices.
- Next mix your tin of kidney beans with 200g of pasatta.
- Once your meatballs come out of the oven pour the tomato and bean mixture over the top of them so it’s spread evenly.
- Layer the sweet potatoes on top and then sprinkle with 20g of grated parmesan cheese
- Return the dish to the oven and cook for half an hour until the dish is piping hot.
- Eat and enjoy!
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