Name: Italian-style baked meatballs
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 80 g extra-lean beef mince; 80 g extra lean pork mince; 1 tsp Dijon mustard or gluten-free mustard; 1 small zucchini, coarsely grated, excess moisture squeezed out; 2 tbsp finely shredded fresh basil leaves, plus extra to serve; 2 tbsp finely shredded fresh flat-leaf parsley leaves; pepper, to season; ¼ tsp extra virgin olive oil; 1 clove garlic, crushed; 400 g canned no-salt-added chopped tomatoes; ½ tsp Massel salt-reduced chicken-style stock powder; 125 ml (½ cup) water; 60 g bocconcini, sliced; 2 x 60 g slices dark sourdough bread or gluten-free bread, to serve

Italian-style baked meatballs

With an option for a gluten-free variation, this meatball recipe is extra delicious thanks to a combo of lean meats – pork & beef together mean extra flavour!

Serves 2

Cook

35M

With an option for a gluten-free variation, this meatball recipe is extra delicious thanks to a combo of lean meats – pork & beef together mean extra flavour!

Ingredients

80 g extra-lean beef mince

80 g extra lean pork mince

1 tsp Dijon mustard or gluten-free mustard

1 small zucchini, coarsely grated, excess moisture squeezed out

2 tbsp finely shredded fresh basil leaves, plus extra to serve

2 tbsp finely shredded fresh flat-leaf parsley leaves

pepper, to season

¼ tsp extra virgin olive oil

1 clove garlic, crushed

400 g canned no-salt-added chopped tomatoes

½ tsp Massel salt-reduced chicken-style stock powder

125 ml (½ cup) water

60 g bocconcini, sliced

2 x 60 g slices dark sourdough bread or gluten-free bread, to serve

Method

Preheat oven to 190˚C (fan-forced). Combine minces, mustard, zucchini, basil and parsley in a large bowl. Season with pepper. Using your hands, shape into 6 even meatballs.

Heat oil in a medium non-stick frying pan over a medium-high heat. Add meatballs and cook, turning occasionally, for 2 minutes or until browned. Transfer to 2 small ovenproof dishes and set aside. Add garlic to pan and cook, stirring often, for 1 minute. Add tomatoes, stock powder and water. Bring to a simmer and cook, stirring occasionally, for 5 minutes.

Pour tomato sauce over meatballs. Put dishes on an oven tray and bake for 5 minutes. Remove tray from oven and place cheese over meatballs. Bake for a further 5 minutes or until meatballs are cooked through and cheese is melted. Top with extra basil leaves, if using. Serve with bread.

Chantal Walsh

Ingredients

Method

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