Live well. Eat well.

Macaroni Meatball Bake

50 mins | Serves 4

  • 400g Peppercorn Extra Lean Meatballs
  • 300g macaroni pasta
  • 100g pancetta
  • 50g unsalted butter
  • 2 cloves garlic, crushed
  • ⅓ cup (50g) plain flour
  • 4 cups milk
  • 4 thick slices stale bread
  • 2 tbsp fresh rosemary leaves
  • 1 cup (100g) grated mature cheddar cheese
  • ½ cup (25g) grated parmesan cheese
  • 1 tbsp Dijon mustard
  • 1 cup cooked peas

1 – Preheat oven to 180°C. Cook pasta in a medium saucepan of boiling water until tender. Drain.

2 – Place meatballs and pancetta on a lined oven tray. Drizzle 2 teaspoons of olive oil over meatballs. Bake for 10 minutes or until pancetta is crisp and meatballs are browned. Set aside.

3 – In a saucepan melt butter, add garlic, cook for 1 minute. Add flour, cook, stirring for 1 minute. Stir in milk, cook until sauce boils and thickens. Cool.

4 – To make breadcrumb topping, use a food processor to blend bread, rosemary, and pancetta to a coarse consistency. Drizzle with olive oil, toss to combine.

5 – Stir cheeses and mustard into sauce. Season with salt and pepper. In a large bowl combine with pasta, meatballs, peas.

6 – Pour mixture into an 8 cup oven proof dish. Top with breadcrumb mixture. Bake for 20 minutes or until browned. Serve with mixed leaf salad if desired.


Give us your feedback about this recipe

Leave a Reply