Mediterranean-Style Meatballs
Recipe: #25362
December 22, 2016
Categories: Mediterranean, Potluck, Diabetic, Gluten-Free, Canned Tomatoes, Beef Dinner, more
"From Australian Better Homes and Gardens Diabetic Living September/October 2016."
Ingredients
Nutritional
- Serving Size: 1 (573.7 g)
- Calories 484.3
- Total Fat - 17 g
- Saturated Fat - 5.8 g
- Cholesterol - 135.5 mg
- Sodium - 392.3 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 5.8 g
- Sugars - 27.5 g
- Protein - 32.1 g
- Calcium - 203.5 mg
- Iron - 3.6 mg
- Vitamin C - 44.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Divide meatballs between shallow serving bowls and sprinkle over feta and extra oregano leaves and serve with bread.
Tips
No special items needed.