Mediterranean Meatballs
Mediterranean meatballs made with lean minced beef, served with a tomato and garlic based pasta sauce with plenty of herbs, garlic and spice. Not only is this packed with flavour but it is also low in carbs and fat and is perfect for anyone wanting to beat the bulge this year – even better, it’s easy to prepare!
Ingredients
- 125g extra-lean (5 per cent fat) beef mince
- 10g dried lemon, parsley and thyme stuffing mix
- Half medium egg, beaten
- Low calorie cooking spray
- Salt and freshly ground black pepper
For the tomato sauce
- Half onion, sliced
- Half celery stick, diced finely
- Half carrot, peeled and diced finely
- Half red pepper, deseeded and diced finely
- Half garlic clove, crushed
- 150g jar passata
- 50ml vegetable stock made with half a stock cube
- Half tsp dried oregano
- Half tsp dried herbes de Provence
- Half tsp Worcestershire sauce
- Half tsp chopped fresh flat leaf parsley
Method
- Mix together the mince, stuffing mix and egg until well combined. Season.
- Using wet hands, shape the mixture into 5 golf ball-sized balls.
- Heat a wide, non-stick lidded pan and spray with lower calorie cooking spray.
- Gently fry the meatballs for 5 minutes, turning until brown.
- Remove and set aside.
- Heat the same pan again.
- Spray with calorie controlled cooking spray.
- Cook the onion, celery, carrot, pepper and garlic for 5-8 minutes until soft.
- Stir in the passata, stock, herbs and Worcestershire sauce.
- Return the meatballs to the pan and bring to the boil.
- Cover and simmer gently for 30 minutes until sauce has thickened.
- Garnish with parsley.
Serves 1 – 7 ProPoints values per recipe
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