No-carb herbed meatball bake

By admin
13 January 2016

This robust dish is perfect for those days when you need comfort food. Serve with a side of roast vegetables and enjoy!

Serves 6 Preparation: 25 min Cooking: 25 min

800 g lamb or beef mince

2 eggs

handful of fresh coriander, chopped

15 ml (1 T) mixed dried herbs

10 ml (2 t) ground cumin

80 ml (? c) balsamic glaze

salt and pepper

30 ml (2 T) olive oil

4 garlic cloves, thinly sliced

3 red chillies, halved

15 ml (1 T) tomato paste

1 can (400 g) tomato purée

500 ml (2 c) grated mozzarella cheese

roasted vegetables to serve

Preheat the oven to 200 °C.

1 In a bowl mix the mince, eggs, coriander, dried herbs, cumin, sugar, balsamic glaze, salt and pepper, making sure the ingredients are well combined. Using wet hands, roll 2 tablespoons at a time into balls.

2 Heat half the oil in a large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 5 minutes or until browned. Transfer to an ovenproof dish and set aside.

3 Heat the remaining oil in a saucepan over medium heat. Add the garlic and cook for 1 minute. Add the chillies, tomato paste, tomato purée, salt and pepper and stir to combine. Bring to the boil and simmer for 5 minutes.

4 Pour the sauce over the meatballs in the dish and top with the cheese. Bake for 10 minutes or until golden on top. Serve with the roast vegetable

-- Hope Malau

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