Beef Meatballs in Cajun Tomato Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Beef Meatballs in Cajun Tomato Sauce

with cheesy mash and roasted broccoli

Total Time40 minutes
Cooking Time25 minutes


Serving amount

3 unit(s)


50 grams

Grated Cheese

(Contains Milk)

2 unit(s)


1 unit(s)


1 pack(s)


(Contains Wheat)

1 pack(s)


250 grams

Beef Mince

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

1 sachet(s)

Chicken Stock

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)


Nutrition Values

Energy (kJ)3665 kJ
Energy (kcal)876 kcal
Fat36.4 g
of which saturates15.7 g
Carbohydrate92.4 g
of which sugars14.7 g
Dietary Fiber2.2 g
Protein44.5 g
Cholesterol0 mg
Salt4.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper



Preheat your oven to 220°C/200°C fan/gas mark 7. 

Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).

Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Add half the cheese and season with salt and pepper. Cover to keep warm. 


While the potatoes cook, peel and grate the garlic (or use a garlic press).

Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. 


In a large bowl, combine the mince, half the cajun spice, half the garlic, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p). Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5/6 per person. IMPORTANT: Wash hands and equipment after handling raw mince.


Pop the meatballs and broccoli onto a lined baking tray. Drizzle the broccoli with oil, season with salt and pepper. 

Bake on the top shelf of your oven until the meatballs are browned and cooked through and the broccoli is crispy, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.


Meanwhile, heat a drizzle of oil in a pan on medium-high heat. Once hot, add the garlic and cook until fragrant, 30 secs.

Stir in the passata, chicken stock, 1/2 tsp sugar and 100ml water (double for 4p) and the remaining garlic and Cajun spice mix.

Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.

Season to taste with salt and pepper.

When the meatballs are cooked, stir them through the sauce and simmer for 2-3 mins more.


When everything's ready, share the cheesy mash between your plates.

Top with the meatballs, spooning over all the tomato sauce from the pan.

Serve the roasted broccoli alongside and finish with a sprinkling of the remaining cheese.