Baked Meatballs
Recipe: #28469
October 24, 2017
Categories: Ground Beef, Italian, Potluck Oven Bake, Gluten-Free, No Eggs, Beef Dinner, Italian Dinner, Ground Beef Dinner, more
"From our daily newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
- Extra light olive oil cooking spray
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