Banting herb meatball bake

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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

5 ml (1 t) caster sugar

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.

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.

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.

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

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