August 23, 2017
Dinner, Lunch, Main Dish,
Beef, Ground Beef, Pork, Vegetables, Budget-Friendly, Quick Meals, Small Batch Cooking, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Gluten-Free, No Eggs, Canned Tomatoes, Zucchini more
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"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Preheat oven to 190C (fan-forced).
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.
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.
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.
Pour tomato sauce over meatballs and put dishes on an oven tray and bake for 5 minutes.
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.
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