Ingredients
- 80 grams lean ground beef (extra-lean beef mince)
- 80 grams lean ground pork (extra-lean pork mince)
- 1 teaspoon Dijon mustard (or gluten-free mustard)
- 1 zucchini, coarsely grated (small zucchini, excess moisture squeezed out)
- 2 tablespoon basil leaves, finely shredded (2 tablespoon parsley leaves, finely shredded)
- Freshly ground black pepper, to season
- 1/4 teaspoon olive oil (extra virgin)
- 1 clove garlic, minced
- 1 can (400 gram) chopped tomatoes (no-added-salt)
- 1/2 teaspoon chicken stock powder (Massel brand recommended)
- 125 ml water (1/2 cup)
- 60 grams bocconcino cheese (sliced)
- Basil leaves, extra to serve (optional)
- 120 grams sliced bread (2 x 60 grams slices wholegrain sourdough bread 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 and then using your hands shape into 6 even meatballs.
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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.
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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.
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Step 5: Pour tomato sauce over meatballs and put dishes on an oven tray and bake for 5 minutes.
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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.
We hope you enjoy this recipe!
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