The Dinner Planner

Oven Baked Meatballs with Creamy Mash and Lemon Beans

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Classic melt in your mouth meatballs the whole family will love.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4



  • 500 g beef mince
  • 2 slices bread – crusts removed and diced
  • ¼ cup milk
  • ¼ onion -grated or very finely diced
  • 1 egg
  • 2 tbsp parsley – finely chopped
  • 2 garlic cloves – crushed
  • ¼ cup parmesan – finely grated
  • salt and pepper

Tomato Sugo

  • 2 tinned tomatoes – 400g chopped
  • ¾ onion
  • 2 tbsp olive oil
  • salt and pepper

Creamy Mash

  • 600 g potato – peeled and cut into 2.5cm cubes
  • ½ cup milk -warm
  • 1 tbsp butter
  • salt

Lemon Beans

  • 300 g green beans – trimmed
  • 1 tsp olive oil
  • ½ lemon – zested and juiced
  • salt


  • Preheat the oven to 180C
  • In an oven proof casserole dish add 2tbsp olive oil and onion for the sugo. Pop in oven for 10 minutes. Remove and add the tomatoes and season with salt and pepper. Pop back in the oven to heat through.
  • Meatballs – Pop the bread an milk in a medium sized bowl and let the milk soak in (about a minute). Add the mince, onion, egg, garlic, parsley, parmesan and season with salt and pepper. Gently combine all the ingredients together with your hands.
    Roll into 3 meatballs per serve. The quickest way to do this is to divide into serving sizes and then split into 3.
    Gently place the meatballs into the warmed sugo and return to the oven for 30 minutes.
  • Mash – Add potatoes,1tsp and water to cover to a saucapan and bring to the boil. Turn the heat down to a gentle boil and cook for 15 minutes.
    Drain potatoes and return to the pan. Ensure there is no water left. Add the milk, butter and season with salt. Mash till creamy.
  • Beans – Combine the zest, juice and olive oil in a bowl.
    Cook the beans in a pan of salted boiling water for 2-3 minutes, until tender. Drain and then toss with the dressing. Season with salt and pepper.
  • Once the meatballs are cooked. Remove from the oven and sprinkle with extra parsley and parmesan. Serve with creamy mash and lemon beans.

Tips and Variations

Vegetarian – I haven’t tried a vegetarian version of these yet (but I am working on it).  The vegetarian “mince” option would work. 
Gluten Free – Use gluten free bread. 
Low Carb – Replace the potatoes with cauliflower. You will only need half the about of milk and don’t cut the cauliflower up as small.  
Meal PrepOn Sunday – make the meatballs and trim the beans. 


Calories: 600kcal | Carbohydrates: 60g | Protein: 42g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 610mg | Potassium: 2012mg | Fiber: 11g | Sugar: 18g | Vitamin A: 1415IU | Vitamin C: 70mg | Calcium: 301mg | Iron: 9mg

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?