Solo: Cheese Meatballs and Pepper Sauce

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Solo: Cheese Meatballs and Pepper Sauce

Rustic homely weeknight dinners that won't affect your gains......try our cheesy stuffed meatballs with sweet potato mash and a gochujang roast pepper and plum tomato salsa sauce.

Ingredients to serve 1

  • 125g x Beef Mince - mixed with whisked egg
  • 60g x Grated Mozzarella - See Gino's Tip
  • 1.25ml x Dried Oregano
  • 150g x Sweet Potato Chunks
  • 1 x Plum Tomatoes - cut into quarters
  • ½ x Red Pepper - core removed and chunked
  • 5g x Ginger Paste
  • 62.5ml x Tomato Passata
  • 5g x Gochujang Paste
  • 25ml x DD Shisha BBQ Sauce
  • ¼ x Egg - whisked (from your pantry)
  • 10g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Mix your beef mince along with your whisked egg then roll into 3-4 meatballs.

Washing Instruction

Wash your hands, plum tomatoes and red pepper well.

Gino's Tip

Take a bit of your grated cheese, place it in the palm of your right or left hand and with your opposing hand's fingers, press into a mozzarella ball.

Step 1 - Milky Sweet Potato Mash

Cook your sweet potato chunks in a large saucepan, with half milk and half water until it just about covers your sweet potato chunks, for 12-15 minutes until completely soft. Once cooked, drain through a colander (reserving the liquid) and mash with a potato masher, adding a little of your reserved liquid to loosen your mash - fold through your butter and season once smooth.

Step 2 - Roasted Plum and Pepper

Toss your quartered plum tomatoes and chunked peppers in a large mixing bowl, drizzle with olive oil and season with salt and pepper. Pop into the oven for 12-15 minutes until roasted, charred and soft.

Step 3 - Cheesy Meatballs and Pepper Sauce Base

Flatten your rolled meatballs and pop your mozzarella cheese balls within each flattened meatball. Now work the meat around your mozzarella cheese balls until your meatballs have formed. Heat a large frying pan over med-high heat, once your pan is hot but not smoking brown your meatballs for 1-2 minutes - it's important to let them crust and colour before turning or moving them. Finish your meatballs off by transferring them to an oven tray and roasting for 6-8 minutes until cooked through. In the same pan, you used for your meatballs, saute your ginger paste for 1 minute, then add your tomato puree, gochujang paste and DailyDish Shisha BBQ Sauce. Simmer for 2-3 minutes before tasting and seasoning with salt and pepper. Once your roasted tomatoes and peppers are done mix them into your sauce along with your dried oregano.

To Serve

Place your milky sweet potato mash as your base, top with your cheesy meatballs and serve with your pepper sauce.