STUFFED MEATBALLS

Name: STUFFED MEATBALLS
Cuisine: European, Italian, Mediterranean
Ingredients: 500g 5% fat minced beef; 1 tsp salt; pinch of freshly ground black pepper; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp dried mixed herbs; 1 medium egg yolk; handful of fresh parsley, chopped; 70g reduced-fat mozzarella, split into 12 equal pieces; 400g tin chopped tomatoes; 50g tomato puree; 1 tbsp dried oregano; 1 tsp onion granules; 7 tsp dried basil; 1/2 tsp dried parsley 1 medium carrot, finely chopped; 1 celery stick, finely chopped; 1/2 tsp red wine vinegar; sea salt and freshly ground

11 steps

Updated at: Thu, 17 Aug 2023 13:33:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories268.5 kcal (13%)

Total Fat10.5 g (15%)

Carbs9.5 g (4%)

Sugars4.5 g (5%)

Protein34.4 g (69%)

Sodium1104.5 mg (55%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 200°C (fan 180°C/gas mark 6).

Step 2

Line a baking tray with baking parchment.

Step 3

Mix all of the meatball ingredients (except the mozzarella and half of the parsley) together in a bowl until well combined, then divide the meatball mixture into twelve equal pieces.

Step 4

Enclose one piece of mozzarella in each portion of meatball mix.

Step 5

Firmly roll each one into a ball.

Step 6

Place the meatballs on the baking tray and cook in the oven for 15 minutes.

Step 7

While the meatballs are cooking, make the sauce.

Step 8

Put all of the sauce ingredients in a pan, bring to the boil and cook over a low-medium heat for about 20 minutes.

Step 9

Blitz the sauce with a stick blender, or in a blender or food processor until smooth, season to taste with salt and pepper, then return it to the pan.

Step 10

Add the baked meatballs to the sauce and stir well.

Step 11

Sprinkle with the remaining chopped parsley and serve.