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Mediterranean style meatball bake with green salad

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2 packs pack mediterranean vegetables mediterranean vegetables
12 beef meatballs beef meatball
2 garlic garlic
(finely sliced)
700 g g tomato passata tomato passata
100 g g mozzarella mozzarella
100 g g mascarpone mascarpone
1 bags bag mixed lettuce mixed lettuce
0.5 lemons lemon
(juice only)
olive oil olive oil
crusty bread crusty bread
(to serve)

Mediterranean style meatball bake with green salad

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1:10 h


Packed with Mediterranean style vegetables, this meatball bake with green salad is a dish that combines the classic flavour pairing of bubbling, golden cheese with rich tomato sauce. Serve with two portions of your favourite vegetables.

Instead of 2 packs of Oaklands Mediterranean style vegetables, why not try your own mix of fresh veggies from our Oaklands range such as mixed peppers, red onions, courgettes, cherry tomatoes and aubergines?

  1. Preheat the oven to 200ºC/180ªC fan/gas mark 6. Roast the two trays of vegetables, as per packet instructions, in the oven for 20 minutes.
  2. Meanwhile, heat a good dash of oil in a frying pan and cook the meatballs for 4-5 minutes, turning frequently. Add the garlic and cook for 1 minute, then pour in the passata along with a splash of water and simmer gently for 5-6 minutes.
  3. Stir through the roasted vegetables and season well to taste, then pour the meatball sauce into a large baking dish.
  4. In a separate bowl, mix the mozzarella and mascarpone together. Spoon the cheese over the top of the meatballs and bake for 40-45 minutes, or until it is bubbling and the cheese is golden.
  5. Dress the salad leaves with the lemon juice, a drizzle of oil and some seasoning, serving alongside the crusty bread and meatball bake.