This barley and meatball casserole is the ultimate winter warmer. Loaded with veggies and requiring just 20 minutes prep time, this dish is sure to become a winter staple.
Ingredients
500g Coles Australian No Added Hormones Beef 5 Star Mince
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Combine the mince, zucchini, fetta and half the garlic in a bowl. Roll 1-tbs portions of the mixture into balls and place on a plate.
Step 2
Heat half the oil in a pressure cooker over medium-high heat. Add meatballs and cook, turning, for 5 mins or until brown all over. Transfer to a clean plate.
Step 3
Add the onion, eggplant, mushroom and remaining garlic to pressure cooker. Stir for 2-3 mins or until tender. Stir in the tomato, tomato paste, barley and 1 1/2 cups (375ml) water. Top with the meatballs. Seal the pressure cooker. Cook over high heat until steam escapes at a constant rate and there’s a regular hissing sound. Reduce heat to low. Cook for 25 mins or until the meatballs are cooked through.
Step 4
Release steam from the pressure cooker following manufacturer’s instructions. Divide the meatball mixture among serving bowls. Season.
Serve with shredded basil and finely grated parmesan
500g Coles Australian No Added Hormones Beef 5 Star Mince
1 zucchini, coarsely grated
60g fetta, crumbled
2 garlic cloves, crushed
1 tbs extra virgin olive oil
1 brown onion, finely chopped
1 eggplant, coarsely chopped
200g cup mushrooms, halved
400g can diced tomatoes
2 tbs salt-reduced tomato paste
3/4 cup (150g) pearl barley
Method
Step 1
Combine the mince, zucchini, fetta and half the garlic in a bowl. Roll 1-tbs portions of the mixture into balls and place on a plate.
Step 2
Heat half the oil in a pressure cooker over medium-high heat. Add meatballs and cook, turning, for 5 mins or until brown all over. Transfer to a clean plate.
Step 3
Add the onion, eggplant, mushroom and remaining garlic to pressure cooker. Stir for 2-3 mins or until tender. Stir in the tomato, tomato paste, barley and 1 1/2 cups (375ml) water. Top with the meatballs. Seal the pressure cooker. Cook over high heat until steam escapes at a constant rate and there’s a regular hissing sound. Reduce heat to low. Cook for 25 mins or until the meatballs are cooked through.
Step 4
Release steam from the pressure cooker following manufacturer’s instructions. Divide the meatball mixture among serving bowls. Season.
Serve with shredded basil and finely grated parmesan
