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Baked Meat Balls:

  • Beef, minced 1.4 kg
  • Bread crumbs 160.0 g
  • Onions, finely chopped 540.0 g
  • Eggs, large (class A) 3.0 pc
  • Knorr Professional Brown Sauce 2kg 135.0 g
  • Water 1.4 l

Herbed Mash:

Roast Vegetables:

Italian inspired meatballs, served with a warm Herbed Mash and tender Roasted Vegetables.



  1. Baked Meat Balls:

    • Preheat the oven to 180˚C.
    • In a bowl, mix the beef mince, bread crumbs, onion and eggs well. Roll into 90g balls.
    • Place the balls on a lightly oiled tray and bake for 15-20 minutes. Serve with Knorr Classic Brown Sauce.
    • Make a slurry with 100ml of water and Knorr Classic Brown Sauce Powder. Bring the rest of the water to the boil and then add the slurry. Simmer for 1-2 minutes.
    • Pour the gravy over the meatballs when packing.
  2. Herbed Mash:

    • In a pot, bring the water, milk, Robertsons Veggie Seasoning and the butter to the boil, then switch off the heat.
    • Whisk the Knorr Mash Flakes quickly into the hot liquid and leave it to stand for 1 minute.
    • Stir once more and serve.
  3. Roast Vegetables:

    • Preheat the oven to 180˚C.
    • Place the vegetables on a baking tray and sprinkle with Robertsons Veggie Seasoning and butter.
    • Roast in the oven for 10-15 minutes depending on the size of the vegetables.
  4. Step up:

    • Roll the meatballs in flour or corn flour and deep-fry for a different texture and look.
    • You can use equal parts of milk and water to get a creamier mash.