HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOven Baked Beef Meatballs
Oven-Baked Beef Meatballs

Oven-Baked Beef Meatballs

with Roast Veggie Couscous & Herbs

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The trick to super tender meatballs? Baking them of course! It allows for plenty of moisture and flavour to stay in your meatballs where they belong. Veggie-loaded couscous and aromatic herbs add an indulgent touch to this nourishing dish.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy Prep

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 packet

fine breadcrumbs

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





1 packet


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

1 sachet

vegetable stock powder

1 bag

salad leaves

1 packet

tomato sugo

1 bag


½ sachet

Italian herbs

Not included in your delivery

olive oil




¾ cup

boiling water

¼ cup


1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3035 kJ
Fat27.8 g
of which saturates10.2 g
Carbohydrate66.3 g
of which sugars14.5 g
Protein44.4 g
Sodium1355 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg. Season with salt and pepper. • Using damp hands, take heaped spoonfuls of beef mixture and shape into small meatballs (4-5 per person). Transfer meatballs to a baking dish, then drizzle with olive oil and bake until golden, 15-20 minutes.


• While the meatballs are baking, roughly chop carrot into bite-sized chunks. Slice leek into thick rounds. Place veggies on a lined oven tray. • Drizzle with olive oil, season and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, boil the kettle. • When the veggies have 10 minutes cook time remaining, place couscous in a medium heatproof bowl, then sprinkle over vegetable stock powder. Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork, then stir through salad leaves.


• Remove meatballs from the oven, then stir through tomato sugo, Italian herbs (see ingredients), the water and a drizzle of balsamic vinegar. • Return meatballs to the oven and bake until sauce is slightly thickened, 5-8 minutes. • When the veggies are done, add them to the couscous and stir to combine. Season to taste.


• Divide roast veggie couscous between bowls. • Top with oven-baked beef meatballs and spoon over sauce. • Tear over herbs to serve.