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Cheesy Meatballs in Vegetable Sauce

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“Add some cooked pasta or spaghettie and you have a meal, from Super Food Ideas. TIPS - if serving 2 people, transfer half the cooked meatball mixture to an airtight container, cool freeze for up to 2 months, thaw in fridge overnight and reheat over medium high heat until heated through, adding beef stock or water if necessary. You can also freeze uncooked meatballs, following recipe to the end of step 2 - place meatballs in a single layer in an airtight container or snaplock bag (remove air from bag and freeze for up to 2 months, thaw in fridge overnight and commence from step 3 to cook.”
1hr 10mins

Ingredients Nutrition


  1. Combine mince, onion, basil, egg and breadcrumbs in a bowl and season with salt and pepper.
  2. Shape 1 tablespoon of mixture into a flat round and place 1 cheese cube in centre of round and then shape mixture around the cheese to form a ball and then repeat with remaining mixture and cheese cubes.
  3. Heat 1 tablespoon oil in a frying pan over medium high heat and cook meatballs in batches turning for 3 to 4 minutes or until browned and then transfer to a plate and cover with foil to keep warm.
  4. Heat remaining oil in pan and add celery, carrot and zucchini and cook, stirring occasionally for 5 minutes or until celery starts to soften and then add tomato and cook stirring for 2 minutes and then add tomato paste, crumbled stock cubes and 1 cup cold water and bring to the boil and then reduce heat to low and simmer covered for 30 minutes or until sauce has thickened.
  5. Return meatballs to pan and simmer covered for 5 to 7 minutes or until meatballs are cooked through.
  6. Serve meatballs and sauce with sp[aghetti.

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