Baked Meatballs With Fresh Tomato Sauce

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 5 servings


  • 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 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 & Variations

  • Olive oil cooking spray