Mediterranean-Style Meatballs

Prep Time
Cook Time
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"From Australian Better Homes and Gardens Diabetic Living September/October 2016."

Original recipe yields 4 servings


  • 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 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 & Variations

No special items needed.