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Healthy Meatball Bake

Name: Healthy Meatball Bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 tbsp sunflower oil; 1 large onion, roughly chopped; 1 medium sweet potato, peeled, cut into chunks; 2 cloves garlic, crushed; 1 400g tin chopped tomatoes; 2 tbsp tomato purée; 1 tsp dried oregano; 1 leaf bay leaf; to taste salt and freshly ground black pepper; 1 slice bread, crust removed, torn into small pieces; 4 tbsp milk; 1 small onion, finely grated; 1 medium carrot, peeled, finely grated; 1 medium courgette, trimmed, finely grated; 500 g lean beef mince (Can substitute with turkey or chicken.); 1 large free-range egg yolk; 100 g grated mozzarella or cheddar; to taste freshly ground black pepper

Recipes

Jennifer Scott
August 30, 2025

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Why Make This Recipe

Healthy meatball bake is a delicious and nutritious dish perfect for family meals. It’s packed with veggies and lean protein, making it a great choice for everyone. This recipe is easy to prepare and can be served with various sides, like pasta, rice, or mashed potatoes. Not only is it wholesome, but it’s also comforting and satisfying.

How to Make Healthy Meatball Bake

Ingredients:

2 tbsp sunflower oil
1 onion, roughly chopped
1 sweet potato, peeled, cut into chunks
2 garlic cloves, crushed
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper
1 slice bread, crust removed, torn into small pieces
4 tbsp milk
1 small onion, finely grated
1 carrot, peeled, finely grated
1 courgette, trimmed, finely grated
500g/1lb 2oz lean beef mince
1 large free-range egg yolk
100g/3½oz grated mozzarella or cheddar
Freshly ground black pepper

Directions:

Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large, heavy-based saucepan. Add the onion and sweet potato, frying gently for 4-5 minutes until the onion softens and begins to brown. Then, add the garlic and fry for another 1-2 minutes.
Add the chopped tomatoes, tomato purée, dried oregano, bay leaf, and 500ml water. Stir well, season with salt and pepper, and bring to a boil. Let it simmer for 18-20 minutes, stirring often, until the vegetables are very soft.
In a large bowl, put the torn bread and pour the milk over it. Let it sit for a few minutes to soak up the milk.
Add the finely grated onion, carrot, and squeezed courgette, along with the mince and egg yolk to the bowl. Mix everything until well combined, seasoning with pepper.
Roll the mixture into 24 small balls and arrange them in the bottom of a shallow, ovenproof dish (about 2 liters).
Bake the meatballs for 18-20 minutes until they are lightly browned. Drain any liquid that collects at the bottom.
When the sauce is ready, remove the bay leaf and blend the sauce until smooth using a hand-held blender.
Pour the smooth sauce over the meatballs and sprinkle with mozzarella. Return to the oven for another 20-25 minutes until the cheese is melted and brown, and the sauce is bubbly.
Serve immediately with cooked pasta, rice, or mashed potatoes.

How to Serve Healthy Meatball Bake

Serve healthy meatball bake hot, drizzled with sauce and topped with melted cheese. It goes well with cooked pasta, rice, or mashed potatoes for a complete meal. You can also garnish it with fresh herbs or a sprinkle of extra cheese for added flavor.

How to Store Healthy Meatball Bake

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven until warmed through. You can also freeze it for up to 3 months. Make sure to thaw it overnight in the fridge before reheating.

Tips to Make Healthy Meatball Bake

Use freshly grated vegetables for better texture and taste.
You can substitute beef mince with turkey or chicken for a lighter option.
Add more spices or herbs to the meatballs for extra flavor.
Ensure the courgette is well squeezed to avoid excess moisture in the mixture.

Variation

For a twist on this recipe, try adding different vegetables like spinach or bell peppers to the sauce. You can also use whole grain bread in the meatballs for added nutrition.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the meatballs and sauce ahead of time. Just store them separately in the fridge and bake them together when you’re ready to eat.

Is this recipe suitable for kids?
Absolutely! Healthy meatball bake is a kid-friendly dish that helps introduce vegetables in a fun and tasty way.

Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables if fresh ones are not available. Just add them to the sauce and cook them until tender.

Healthy Meatball Bake

A delicious and nutritious dish packed with veggies and lean protein, perfect for family meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Family, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

For the Sauce

2 tbsp sunflower oil
1 large onion, roughly chopped
1 medium sweet potato, peeled, cut into chunks
2 cloves garlic, crushed
1 400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano
1 leaf bay leaf
to taste salt and freshly ground black pepper

For the Meatballs

1 slice bread, crust removed, torn into small pieces
4 tbsp milk
1 small onion, finely grated
1 medium carrot, peeled, finely grated
1 medium courgette, trimmed, finely grated
500 g lean beef mince Can substitute with turkey or chicken.
1 large free-range egg yolk
100 g grated mozzarella or cheddar
to taste freshly ground black pepper

Method

Preparing the Sauce

Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large, heavy-based saucepan. Add the onion and sweet potato, frying gently for 4-5 minutes until the onion softens and begins to brown.
Add the garlic and fry for another 1-2 minutes.
Add the chopped tomatoes, tomato purée, dried oregano, bay leaf, and 500ml water. Stir well, season with salt and pepper, and bring to a boil.
Let it simmer for 18-20 minutes, stirring often, until the vegetables are very soft.

Preparing the Meatballs

In a large bowl, put the torn bread and pour the milk over it. Let it sit for a few minutes to soak up the milk.
Add the finely grated onion, carrot, and squeezed courgette, along with the mince and egg yolk to the bowl. Mix everything until well combined, seasoning with pepper.
Roll the mixture into 24 small balls and arrange them in the bottom of a shallow, ovenproof dish.

Baking

Bake the meatballs for 18-20 minutes until they are lightly browned. Drain any liquid that collects at the bottom.
When the sauce is ready, remove the bay leaf and blend it until smooth using a hand-held blender.
Pour the smooth sauce over the meatballs and sprinkle with mozzarella. Return to the oven for another 20-25 minutes until the cheese is melted and brown, and the sauce is bubbly.

Notes

Serve hot, drizzled with sauce and topped with melted cheese. This dish pairs well with cooked pasta, rice, or mashed potatoes. You can also garnish with fresh herbs or extra cheese for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months, thaw overnight in the fridge before reheating.

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Jennifer Scott

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