Cheesy Meatballs

One of our suppliers, Meatless Farm, has recently partnered with 12-year-old Omari McQueen, the UK’s youngest award-winning plant-based chef, to launch a ‘For Kids By Kids’ campaign. Aimed at the education catering sector, the campaign highlights how simple and delicious it can be to include more plant-based food on to school menus.

INGREDIENTS

Serves 4 – recipe video here

1 pack of Meatless Farm Meatballs (for Foodservice) or 1 pack of Meatless Farm Mince
1 tsp black pepper
1 tsp salt
500g pasta (feel free to make this gluten-free)
Small bunch basil
1 tsp sage
1 tsp fresh thyme
2 carrots, chopped
½ broccoli, chopped
150g mozzarella cheese

METHOD

Season meatballs or roll meatballs from mince into small balls and season with all-purpose seasoning, black pepper, and salt then leave aside.
In a blender, add the tin tomatoes, black pepper, basil, sage and Thyme then blend until smooth.
In a pot, boil water and add the pasta and carrots. Halfway through cooking add the broccoli and cook altogether until tender.
Add oil to a casserole dish.
Drain the pasta, broccoli and carrots and put into the casserole dish along with the sauce and the meatballs and cheese, leaving some of it for the topping.
Put the dish into the oven for 30-45 minutes.
Remove from the oven, add the rest of the cheese on top to melt.
Serve and Enjoy!