Baked Meatballs

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From our daily newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (274.1 g)
  • Calories 447.6
  • Total Fat - 24.6 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 121.8 mg
  • Sodium - 290.9 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 7.6 g
  • Sugars - 4.7 g
  • Protein - 40.2 g
  • Calcium - 415 mg
  • Iron - 8.8 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C 180C fan forced.

Step 2

Spray a deep ovenproof frying pan with oil and heat over a high heat and add carrot, zucchini and onion and cook, stirring occasionally for 10 minutes or until very soft.

Step 3

Meanwhile, combine mince, garlic and herbs in a bowl and season and then roll the beef mixture into 12 balls and add passata and 1 cup water to the vegetables in the pan cook, stirring, for 2 minutes or until mixture is hot and bubbling and then transfer passata mixture to a 24cm x 20cm x 4cm deep baking dish and add the meatballs and bake for 30 minutes or until the meatballs are cooked and golden.

Step 4

Sprinkle meatballs with oregano and feta and serve with salad leaves.

Tips & Variations


  • Extra light olive oil cooking spray

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