Baked Meatballs With Fresh Tomato Sauce
June 14, 2016
"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."
- 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
Preheat oven to 200C fan forced.
Line a medium shallow ovenproof dish with baking paper.
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.
Divide the mixture into 36 even pieces.
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.
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.
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.
Sprinkle with extra basil and serve with salad leaves.
Tips & Variations
- Olive oil cooking spray