Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2 carrots, diced
- 2 stick celery, diced
- 1 brown onion, finely chopped
- 2tablespoons flat-leaf parsley leaves, chopped
- 300grams baby brussels sprouts, trimmed
- 1 cup macaroni pasta
- 700milliliter passata sauce
- 1tablespoons olive oil
- 800grams beef & lamb meatballs
- 2 cloves garlic, crushed
Nutrition per serving
3100kJ / 742Cal
3100 Kilojoules or 742 Calories
36% of daily energy intake*
Protein
45.2grams
Fat
43.8grams
Carbs
41.5grams
Sugars
15.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Heat oil in a deep flameproof casserole over medium heat. Add onion, garlic, carrot and celery. Cook, stirring occasionally, for 10 minutes or until softened.
Step 2 of 3
Pour passata over vegetables. Half fill bottle with water. Reseal and shake. Pour into casserole. Bring to the boil. Stir in meatballs and pasta, then season. Cover casserole and place in oven. Cook for 25 minutes or until meatballs and pasta are cooked through.
Step 3 of 3
Meanwhile, steam or microwave Brussels sprouts until tender. Serve with meatball casserole topped with chopped parsley.
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