- 0:20 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
Ingredients
- 250g veal mince
- 250g pork mince
- 1/2 cup uncooked risoni (see note)
- 1 brown onion, grated
- 2 cloves garlic, crushed
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme leaves
- 700g Italian passata (or sugocasa) sauce (see note)
- 1 cup mozzarella cheese, grated
- 1/2 cup parmesan cheese, finely grated
- dressed salad leaves, to serve
Method
- Step 1Preheat oven to 180°C. Combine veal and pork mince, risoni, onion, garlic, basil, thyme, and salt and pepper in a large bowl. Mix until well combined.
- Step 2Roll tablespoons of mixture into balls. Place into a greased, 26cm x 19cm base measurement ceramic ovenproof dish in a single layer.
- Step 3Drizzle passata sauce over meatballs and sprinkle with cheeses. Bake for 45 to 55 minutes or until meatballs are cooked and cheese is golden. Serve with salad.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2019 kj
Energy
21g
Fat Total
10g
Saturated Fat
4g
Fibre
43g
Protein
100mg
Cholesterol
711.65mg
Sodium
8g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Risoni is a small, rice-shaped pasta and is available in the pasta section of supermarkets. Sugocasa sauce is a pre-prepared tomato sauce available in a glass bottle in the supermarket.
- Author: Dixie Elliott
- Image credit: Louise Lister
- Publication: Super Food Ideas
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