Baked Meatballs With Fresh Tomato Sauce
Recipe: #24079
June 14, 2016
Categories: Ground Beef, Cheese, Italian, Sunday Dinner, Oven Bake Diabetic, Gluten-Free, Fresh Tomatoes, Beef Dinner, Italian Dinner, Ground Beef Dinner, more
"From Australian Better Homes and Gardens Diabetic Living and contributed BH&G's chef Ed Halmagyi known as Fast Ed. The serving size was listed at 4 but I think you could stretch it to 6 so have put the serving size as 4 to 6."
Ingredients
Nutritional
- Serving Size: 1 (514.6 g)
- Calories 811.2
- Total Fat - 49.6 g
- Saturated Fat - 20 g
- Cholesterol - 317.2 mg
- Sodium - 740.9 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 3.5 g
- Sugars - 5.3 g
- Protein - 76.2 g
- Calcium - 691.3 mg
- Iron - 8.8 mg
- Vitamin C - 39.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 200C fan forced.
Step 2
Line a medium shallow ovenproof dish with baking paper.
Step 3
Put beef and spinach in a large bowl and mix well and then season with pepper and then add eggs and 100 grams of the ricotta and knead until smooth.
Step 4
Divide the mixture into 36 even pieces.
Step 5
Wrap 1 piece beef mixture around a heaped 1/2 teaspoon of remaining ricotta and then repeat with remaining beef mixture and ricotta and spray with cooking spray and arrange in prepared dish and bake for 15 minutes.
Step 6
Meanwhile, heat oil in a medium saucepan over a medium heat and add onion, garlic and capers and cook, stirring occasionally, for 5 minutes or until onion starts to soften and then add tomato and cook for a further 5 minutes, using a fork to break up the tomato and then season with pepper and stir in basil.
Step 7
Remove paper from dish of meatballs and then return meatballs and pour the sauce over the meatballs and bake for a further 10 minutes or until cooked through.
Step 8
Sprinkle with extra basil and serve with salad leaves.
Tips
- Olive oil cooking spray