December 22, 2016
Dinner, Main Dish, Beef,
Dairy, Mediterranean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Potluck, Weeknight Meals, Skillet, Stove Top, Diabetic, Gluten-Free, Canned Tomatoes more
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"From Australian Better Homes and Gardens Diabetic Living September/October 2016."
Heat 1 tablespoon oil in a small non-stick frying pan over a medium heat and add pine nuts and half the onion and cook, stirring often, for 4-5 minutes or until onion softens slightly and then transfer to a large bowl and set aside to cool for 5 minutes.
Add mince, zucchini, egg, chopped oregano and breadcrumbs to onion mixture and using clean hands, mix until well combined and then divide mixture into 16 meatballs.
Heat remaining oil in a large non-stick frying pan over a medium high heat and add meatballs and cook turning often, for 3 to 4 minutes or until browned and then transfer to a plate and set aside.
Add remaining onion, eggplant, celery and garlic to pan. reduce heat to medium and cook, stirring occasionally for 5 to 6 minutes or until vegetables begin to soften.
Add capsicum, tomato and water to pan and bring to a simmer, then reduce heat to medium-low, cover and cook, stirring twice, for 10 minutes.
Return meatballs to pan cook, covered, for a further 5 to 10 minutes or until meatballs are cooked through and then add sugar and stir to combine.
Divide meatballs between shallow serving bowls and sprinkle over feta and extra oregano leaves and serve with bread.
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