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Recipes - Dinner
INGREDIENTS: (Serves 4)
- 500g 5% Fat Beef Mince
- Salt & Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Mixed Herbs
- 1 Medium Egg Yolk
- Handful Fresh Parsley Chopped
- 70g Reduced Fat Mozzarella, Split Into 12 Equal Pieces
- 400g Tinned Chopped Tomatoes
- 50g Tomato Puree
- 1tbsp Dried Oregano
- 1 tsp Onion Granules
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Parsley
- 1 Medium Carrot, Finely Chopped
- 1/2 tsp Red Wine Vinegar
- 200g Pasta
MACROS:
- 564 Calories
- 50g Protein
METHOD:
- Pre-heat the oven to 200'c, line a tray with baking paper
- Mix all of the meatball ingredients (everything down to chopped parsley) together in a bowl until well combined, then divide into 12 equal pieces
- Enclose one piece of mozzarella in each portion of meatball mix. Firmly roll each one into a ball. Place them onto the baking tray and cook in the oven for 15 minutes
- Whilst the meatballs are cooking, make the pasta and sauce. Put all of the sauce ingredients in a pan (everything you haven't yet used), bring to the boil and cook over a low-medium heat for 20 minutes. When you have around 10 minutes left for the sauce, cook the pasta as per the packet instructions
- Blitz the sauce with a stick blender or in a food processor until smooth, season to taste with salt and pepper, then return to the pan. Add the baked meatballs to the sauce and stir well
- Serve pasta and add sauce to the top. Sprinkle with the remaining chopped parsley and serve