Our cheesy meatballs in sauce is packed with vegies for a healthy boost that will keep your family’s tastebuds satisfied!
Ingredients
- 500g lean beef mince
- 1 green onion, finely chopped
- 2 tablespoons finely chopped fresh basil
- 1 egg, lightly beaten
- 2/3 cup fresh breadcrumbs
- 100g piece tasty cheese, cut into 1cm cubes
- 2 tablespoons olive oil
- 2 stalks celery, trimmed, finely chopped
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 500g roma tomatoes, finely chopped
- 1/4 cup salt-reduced tomato paste
- 2 Massel beef style stock cubes
- Cooked spaghetti, to serve
Method
- Step 1Combine mince, onion, basil, egg and breadcrumbs in a bowl. Season with salt and pepper. Shape 1 tablespoon mixture into a flat round. Place 1 cheese cube in centre of round. Shape mixture around cheese to form a ball. Repeat with remaining mixture and cheese.
- Step 2Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook meatballs, in batches, turning, for 3 to 4 minutes or until browned. Transfer to a plate. Cover with foil.
- Step 3Heat remaining oil in pan. Add celery, carrot and zucchini. Cook, stirring occasionally, for 5 minutes or until celery starts to soften. Add tomato. Cook, stirring, for 2 minutes. Add tomato paste, crumbled stock cubes and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered for 30 minutes or until sauce has thickened.
- Step 4Return meatballs to pan. Simmer, covered, for 5 to 7 minutes or until meatballs are cooked through. Serve meatballs and sauce with spaghetti.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1962 kj
Energy
28g
Fat Total
12g
Saturated Fat
4g
Fibre
38g
Protein
151mg
Cholesterol
773.18mg
Sodium
7g
Carbs (sugar)
14g
Carbs (total)
Notes
To freeze: If serving 2 people, transfer half the cooked meatball mixture to an airtight container. Cool. Freeze for up to 2 months. Thaw in fridge overnight. Reheat over medium-high heat until heated through, adding beef stock or water if necessary. You can freeze uncooked meatballs. Follow recipe to the end of step 1. Place meatballs, in a single layer, in an airtight container or snaplock bag (remove air from bag). Freeze for up to 2 months. Thaw in fridge overnight.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas