HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Lamb Meatball Bake
Cheesy Lamb Meatball Bake

Cheesy Lamb Meatball Bake

with Fries & Mixed Salad

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The trick to keeping these lamb meatballs succulent and moist is a fabulous sauce, and once you’ve mastered how to perfectly balance the flavours in yours you’ll never look back.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


2 clove


½ unit

brown onion

1 unit


1 packet

lamb mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

garlic & herb seasoning

1 packet

tomato paste

½ tin

crushed & sieved tomatoes

½ sachet

Italian herbs

1 sachet

beef-style stock powder

1 packet

shredded Cheddar cheese


1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 unit



½ cup


1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2690 kJ
Fat20.9 g
of which saturates10.2 g
Carbohydrate60.8 g
of which sugars16.8 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium1590 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time!


Finely chop the garlic. Thinly slice the brown onion (see ingredients list). Grate the carrot (unpeeled). In a medium bowl, combine the lamb mince, fine breadcrumbs, garlic & herb seasoning, egg and 1/2 the garlic. Using damp hands, take a heaped spoonful of lamb mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. You should get about 4 meatballs per person.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned, 4-5 minutes. Transfer to a medium baking dish. TIP: The meatballs will finish cooking in step 5!


Return the frying pan to a medium-high heat with a drizzle of olive oil, if needed. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste and the remaining garlic and cook until fragrant, 30 seconds. Add the crushed & sieved tomatoes (see ingredients list), water, Italian herbs (see ingredients list) and beef-style stock powder. Bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 3-4 minutes. Season to taste. TIP: If the sauce is too thick, stir through a dash more water.


Pour the sauce over the meatballs in the baking dish, then sprinkle over the shredded Cheddar cheese. Bake until the meatballs are cooked through and the cheese has melted, 8-10 minutes. While the meatballs are baking, combine a drizzle of olive oil and the balsamic vinegar in a medium bowl. Add the mixed salad leaves and toss to coat.


Divide the cheesy lamb meatball bake, fries and mixed salad between plates.