Italian Style Baked Meatballs

2
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From Australian Better Homes & Gardens Diabetic Living March/April '17."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (499.7 g)
  • Calories 522.4
  • Total Fat - 23.5 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 90 mg
  • Sodium - 627.1 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 4.8 g
  • Sugars - 10.1 g
  • Protein - 37.2 g
  • Calcium - 480.5 mg
  • Iron - 4.8 mg
  • Vitamin C - 39.8 mg
  • Thiamin - 0.8 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 and then using your hands shape into 6 even meatballs.

Step 3

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

Step 4

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

Step 5

Pour tomato sauce over meatballs and put dishes on an oven tray and bake for 5 minutes.

Step 6

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

Tips & Variations


No special items needed.

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