About this recipe:This meatball recipe is a little different than others - it uses apple sauce. Don't let this put you off, it's the apple sauce that makes these meatballs extremely tender. Meatballs are formed with beef mince, apple sauce, croutons, Cheddar cheese and then baked in a creamy sauce. Serve with pasta.
60g herb seasoned croutons
160g apple sauce
3 tablespoons chopped onion
3 tablespoons finely chopped garlic or to taste
60g grated Cheddar cheese
salt and black pepper to taste
675g minced beef
1 (295g) tin cream of celery condensed soup
125ml evaporated milk
4 tablespoons grated Parmesan cheese
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Spray a 23x33cm or similar sized baking dish with oil spray.
Whisk the egg and milk together in a large bowl and stir in the croutons. Allow the croutons to soak up the milk mixture for about 2 minutes.
Lightly stir in the apple sauce, onion, garlic, Cheddar cheese and salt and pepper; mix in minced beef with your hands until thoroughly combined.
Form the meat mixture into 3.75cm balls and place into the prepared baking dish. In the same bowl, whisk together the cream of celery soup with evaporated milk. Pour the sauce over the meatballs.
Bake, uncovered, in the preheated oven until the sauce is bubbling and thickened and the meat is no longer pink in the middle, about 45 minutes.
Sprinkle with Parmesan cheese 15 minutes before end of baking and bake until the cheese is melted and beginning to brown. An instant-read thermometer inserted into the centre of a meatball should read 70 degrees C.