Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
8
- 5milliliter olive oil cooking spray
- 500grams lean beef mince
- 1 zucchini, coarsely grated
- 1 clove garlic, crushed
- 1/3 cup Woolworths panko breadcrumbs
- 2teaspoons dried Italian herbs
- 700grams Macro Organic passata
- 1/2 bunch basil, leaves picked
Nutrition per serving
711kJ / 170Cal
711 Kilojoules or 170 Calories
8% of daily energy intake*
Protein
14.0grams
Fat
7.8grams
Carbs
10.5grams
Sugars
5.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cook up a batch of this super yummy meatball recipe and stir through cooked spaghetti, serve in a sub or on rice. The kids will be asking for more.
Instruction tip
Tip:Double or triple the meatballs recipe to create a bigger batch. Spoon cooled meatball mixture, without the basil, into one or more airtight containers, then store in the fridge or freezer. If freezing, thaw overnight in the fridge. To reheat, place meatball mixture in a saucepan over low heat and cook for 15 minutes or until heated through.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Spray a medium baking dish with oil.
Step 2 of 3
Combine mince, zucchini, garlic, breadcrumbs and dried herbs in a medium bowl. Season with pepper. Using hands, roll heaped tablespoonfuls of mixture into 16 balls. Place in dish and bake for 18 minutes or until browned.
Step 3 of 3
Add passata and half of the basil to dish and stir to combine. Bake for 10 minutes or until passata has thickened and meatballs are cooked through. Scatter over remaining basil, then serve.
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