Ingredients
- 80 grams lean ground beef (beef mince)
- 80 grams extra-lean ground pork (pork mince)
- 1 teaspoon Dijon mustard (or gluten free mustard)
- 1 small (400 grams) zucchini, coarsely grated (excess moisture squeezed out)
- 2 tablespoons basil leaves, finely shredded
- 2 tablespoon parsley, finely shredded
- Freshly ground black pepper, to season
- 1/4 teaspoon olive oil (extra virgin)
- 1 clove garlic, finely minced
- 400 grams tomatoes (chopped no added salt)
- 1/2 teaspoon chicken stock powder (Massel salt reduced specified)
- 125 ml water (1/2 cup)
- 60 grams bocconcini, sliced
- Extra basil leaves, serve (optional)
- 2 slices (60 grams) sourdough bread (whole grain, or gluten free bread, to serve)
How to Make
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Step 1: Preheat oven to 190C fan forced.
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Step 2: Combine minces, mustard, zucchini, basil and parsley in a large bowl and season with pepper.
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Step 3: Using you hands, shape into 6 even meatballs.
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Step 4: Heat oil in a medium non stick frying pan over a medium high heat and add meatballs and cook, turning occasionally for 2 minutes or until browned and then transfer to 2 small ovenproof dishes and set aside.
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Step 5: Add garlic to pan and cook, stirring often for 1 minutes and then add tomato, stock powder and water and bring to a simmer and cook stirring occasionally for 5 minutes.
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Step 6: Pour tomato sauce over meatballs and put dish on a oven tray and bake for 5 minutes.
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Step 7: Remove tray from oven and sprinkle cheese over meatballs and bake for a further 5 minutes or until meatballs are cook through and cheese is melted and then top with extra basil leaves, if using and serve with bread.
We hope you enjoy this recipe!
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