Fridge Friend Recipes
BBQ Mustard Glazed Soup Meatball Bake recipe
A hearty baked dish where a rich soup-based sauce meets smoky barbecue glaze and a sharp mustard kick. It’s robust, comforting and perfect for a casual family dinner.
45 min · Medium · American-inspired Jump to method
Ingredients
- 1 tin Campbell's Soup
- 100ml Rib-Roast Sugar BBQ Sauce
- 1 tbsp Mustard
- 2 cloves Garlic
- 15g Butter
- 500g Meatballs
- 50g Breadcrumbs
| Nutrition | Per serving |
|---|---|
| Calories | 515 kcal |
| Protein | 24 g |
| Carbohydrates | 28 g |
| Fat | 31 g |
| Saturated fat | 12 g |
| Fibre | 2.3 g |
| Sugar | 11 g |
| Sodium | 1.5 mg |
Why this works
Hearty and protein-rich, but relatively high in calories, saturated fat and sodium, so best enjoyed as an occasional main rather than an everyday meal.
Protein from meatballs. A substantial serving of meatballs provides good-quality protein, which supports muscle maintenance and satiety.
Garlic and mustard. Garlic adds small amounts of beneficial plant compounds, while mustard contributes flavour with minimal calories.
Higher sodium watch-out. Canned soup, BBQ sauce and processed meatballs are likely to make this dish high in salt, which may be a concern for blood pressure.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- In a baking dish, combine the soup, barbecue sauce, mustard, garlic and melted butter.
- Add the meatballs and turn them in the sauce until coated.
- Bake uncovered for 25–30 minutes, basting once or twice, until bubbling and cooked through.
- Serve hot with your choice of sides.
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