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Baked meatballs with tomato, olives and ricotta

Meatballs with tomato, olives and ricottaServes:  4
Hands on time:  15 mins
Cooking time 40 min
Suitable to freeze


500g lean beef mince

2 Tablespoons chopped flat leaf parsley

1 small carrot, peeled and grated

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 x 400g can cherry tomatoes (or crushed tomatoes)

1 large zucchini, diced

¼ cup pitted Kalamata olives

1/3 cup fresh ricotta

500g potatoes, peeled (opt) and chopped

¼ cup milk

2 bunches broccolini (or 1 head broccoli, cut into florets


  1. Preheat oven to 180C.  Spray a large flat ovenproof dish lightly with oil.
  2. Combine mince, parsley and carrot in a bowl. Shape mixture into 12 large meatballs, (about 2 tablespoons each).
  3. Spray a large non-stick pan with oil and set over a high heat. Cook the meatballs for 3 – 4 minutes until browned on the outside (they will not be fully cooked yet) Transfer to baking dish.
  4. Spray same pan with a little more oil and saute onion for a couple of minutes or until softened.  Add garlic and cook for 1 minute, stirring.  Add tomatoes, zucchini, olives and ½ cup water and bring pan to the boil.  Reduce heat and simmer for 8 – 10 minutes or until slightly thickened.
  5. Carefully pour the mixture over the meatballs and dot with ricotta. Bake for 20 minutes or until bubbling.
  6. In the mean time, boil potatoes until tender. Strain and mash with the milk.
  7. Steam broccoli or broccolini
  8. Serve meatballs with mash and the steamed broccolini.


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