Italian Style Baked Meatballs
Recipe: #27764
August 23, 2017
Categories: Ground Beef, Oven Bake, Diabetic, Gluten-Free, No Eggs, Canned Tomatoes, Zucchini, Beef Dinner, Ground Beef Dinner, more
"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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