Italian meatball bake

Italian meatball bake

I love meatballs.

As a child I would help mum make these and my special job was to roll the meatballs after mum had made the meatball mixture.

A great recipe for all the family.


This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

218 g extra lean beef mince
46 g spring onion
300 g chopped tomatoes, blended until smooth
1 garlic clove, crushed
15 g fresh basil
6 g olive oil
33 g mozzarella
0.5 whole egg
149 g mixed salad leaves
48 ml Sweet chilli sauce
salt and pepper

Method

  • Pre-heat your grill to its highest setting.
  • Finely chop the basil leaves.
  • Whisk the egg in a bowl and set aside.
  • Add half of your crushed garlic to a bowl along with the mince and half of the basil.
  • Take a minute to mix the ingredients into the mince before adding seasoning to taste.
  • Add the egg and use your hands to incorporate the egg into the mixture, this is going to help to bind the meatballs.
  • Shape the mince into small balls. ┬áDon’t be tempted to make large meatballs as these will take much longer to cook.
  • Pop the meatballs in the fridge while you make the sauce.
  • Put a sauce pan onto a medium heat and add the olive oil and garlic.
  • Before the garlic starts to colour, add the blended tomatoes along with the sweet chilli sauce and pop a lid on for a few minute to bring the sauce to a simmer.
  • When the sauce starts to simmer, pop the meatballs into the sauce and cover with the lid again to allow the meatballs to poach without reducing the sauce.
  • When you’re happy that the meatballs are cooked through (they will be firm to the touch), remove the lid to reduce and thicken the sauce.
  • Pre-heat your grill to its highest setting.
  • When you’re happy with the thickness of the sauce, season the sauce to taste and stir through the remaining basil leaves.
  • Transfer the meatballs to an ovenproof container and top the meatballs with the mozzarella.
  • Pop the meatballs under the grill to melt and brown the mozzarella.
  • Slice the spring onion before adding it to a side plate with the mixed salad leaves.
  • When the cheese is golden brown, remove the meatballs from the grill and serve with your salad.

Recipe Notes

  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • I have used 2/3rds of my beef mince amount and 1/3rd of my egg from my proteins list, as well as cheese from my additional fats list.
  • For those following older BC plans, the need to weigh vegetables has been removed so I have been generous with the tomatoes.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Why not make another portion for another day.

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