Italian Style Baked Meatballs

Prep Time
Cook Time
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"From Australian Better Homes & Gardens Diabetic Living."

Original recipe yields 2 servings


  • Serving Size: 1 (613.2 g)
  • Calories 394.5
  • Total Fat - 17.2 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 73.2 mg
  • Sodium - 599.6 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 6.4 g
  • Sugars - 12.2 g
  • Protein - 28.8 g
  • Calcium - 114.8 mg
  • Iron - 4.5 mg
  • Vitamin C - 73.4 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 190C fan forced.

Step 2

Combine minces, mustard, zucchini, basil and parsley in a large bowl and season with pepper.

Step 3

Using you hands, shape into 6 even meatballs.

Step 4

Heat oil in a medium non stick frying pan over a medium high heat and add meatballs and cook, turning occasionally for 2 minutes or until browned and then transfer to 2 small ovenproof dishes and set aside.

Step 5

Add garlic to pan and cook, stirring often for 1 minutes and then add tomato, stock powder and water and bring to a simmer and cook stirring occasionally for 5 minutes.

Step 6

Pour tomato sauce over meatballs and put dish on a oven tray and bake for 5 minutes.

Step 7

Remove tray from oven and sprinkle cheese over meatballs and bake for a further 5 minutes or until meatballs are cook through and cheese is melted and then top with extra basil leaves, if using and serve with bread.

Tips & Variations

No special items needed.



These are wonderful meatballs! Lots of flavour and very moist. I was not able to get the bocconcini, so I used mozzarella. Thanks Pat for this keeper! Made for Billboard Recipe Tag.

review by:
(26 Sep 2016)