Hearty Winter One Pot Meatball Pasta Bake

(serves 4)

This easy one-pot dish is perfect for a hearty, winter meal and is a firm favourite for all family members.  Serve it at the table with a large bowl of steamed greens for everyone to enjoy.


500g lean beef mince

2 garlic cloves, crushed

⅓ cup multigrain bread crumbs

1 egg, lightly beaten

1 tbsp finely chopped fresh herbs (parsley, basil)

⅓ cup finely grated parmesan cheese

2 tbsp Australian extra virgin olive oil

1 brown onion, diced

2 carrots, peeled and grated

2 large zucchinis, grated

8 mushrooms, grated

2 dried bay leaves

1 tin diced tomatoes

1 cup chicken stock (reduced salt)

1 cup water

700g bottle passata

1¼ dried pasta (eg spelt/wholemeal/pulse pasta)

4 tbsp.chopped fresh herbs (parsley, basil) for garnish

½ x 200g tub cherry bocconcini

Basil Gremolata

¼ cup finely chopped fresh basil

1 small garlic clove, chopped

1 tsp lemon juice

Steamed Greens




Snow peas

Olive oil

Lemon zest


This recipe can either be baked in the oven (180oC or 160oC fan-forced) or cooked on the stovetop in a heavy ceramic cookware pot or large ovenproof frying pan.

  • Combine mince, garlic, breadcrumbs, egg, parmesan and basil in a bowl. Season with salt and pepper.  Roll mixture into 8 balls.
  • Heat half the oil in a fry pan over medium-high heat. Cook meatballs, turning for 5 minutes or until browned all over.
  • In your ceramic pot cookware or large ovenproof frying pan, saute onion, carrot, zucchini and mushrooms until soft. Add tinned tomatoes, passata, chicken stock and water and bring to the simmer.
  • Stir in pasta. Top with meatballs.    If using stove top, continue to simmer for 30-35 minutes.  If wishing to use oven, bake for 25 minutes or until pasta is almost al dente.  Top with bocconcini cheese and extra herbs.  Bake, uncovered for 5 minutes or until cheese melts.
  • Meanwhile, make the Basil Gremolata. Combine all ingredients in a bowl.
  • Serve with a large bowl of steamed greens with a drizzle of olive oil and lemon zest.

Adapted from recipe in Taste.com.au 


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