Smokin’ campfire meatball bake

Next-level meatballs topped with a cauli cheese crust

Feeds 8 • Ready in 1 hour 25 mins

  • 2 x 350g packs Co-op British beef meatballs
  • 1 tbsp Co-op olive oil
  • 2 onions, finely sliced
  • 2 tsp dried thyme
  • 4 garlic cloves, finely chopped
  • 1 tbsp smoked paprika
  • 2 x 400g cans Co-op chopped tomatoes
  • 40g Co-op unsalted butter
  • 40g Co-op plain flour
  • 400ml Co-op semi-skimmed milk
  • 115g Co-op British white mature Cheddar, grated
  • 1 cauliflower, broken into florets
  • 125g ball Co-op mozzarella, torn

 

METHOD:

  • In a nonstick frying pan, dry fry the meatballs over a high heat for 5 mins, until browned all over.
  • Transfer to a plate. Heat the oil in the pan and cook the onion gently for 10-15 mins.
  • Add the thyme, garlic and paprika, and cook for 2 mins. Stir in the tomatoes and 400ml water.
  • Season, then simmer for 30 mins.
  • Meanwhile, preheat the oven to 200°C/fan 180°C/Gas 6.
  • Melt the butter in a pan. Stir in the flour to make a smooth paste and cook gently for 2 mins.
  • Stir in the milk, a little at a time, then cook for 5 mins, stirring, until thickened.
  • Take off the heat and stir in 50g of the Cheddar. Cook the cauliflower in boiling water for 5 mins, then drain.
  • Put the meatballs and tomato sauce in a 3-litre baking dish.
  • Top with the cauliflower, cheese sauce, mozzarella and remaining Cheddar.
  • Bake for 20 mins, until golden, then serve.