80g extra-lean beef mince
80g extra-lean pork mince
1 tsp Dijon mustard or gluten-free mustard
1 small zucchini, coarsely grated, excess moisture squeezed out
2 Tbsp finely shredded basil leaves
2 Tbsp finely shredded flat-leaf parsley leaves
Freshly ground black pepper, to season
1⁄4 tsp extra virgin olive oil
1 clove garlic, crushed
400g can no-added-salt chopped tomatoes
½ tsp Massel Salt Reduced Chicken
Style Stock Powder
125ml (½ cup) water
60g bocconcini, sliced
Extra basil leaves, to serve (optional)
2 x 60g slices wholegrain sourdough bread or gluten-free bread, to serve
Preheat oven to 190°C (fan-forced). Combine minces, mustard, zucchini, basil and parsley in a large bowl. Season with pepper. Using your hands, shape into 6 even meatballs.
2. Heat oil in a medium non-stick frying pan over a medium-high heat. Add meatballs and cook, turning occasionally, for 2 minutes or until browned.
3. Transfer to 2 small ovenproof dishes and set aside. Add garlic to pan and cook, stirring often, for 1 minute. Add tomato, stock powder and water. Bring to a simmer and cook, stirring occasionally, for 5 minutes.
4. Pour tomato sauce over meatballs. Put dishes on an oven tray and bake for 5 minutes. Remove tray from oven and sprinkle cheese over meatballs.
5. Bake for a further 5 minutes or until meatballs are cooked through and cheese is melted. Top with extra basil leaves, if using. Serve with bread.
COOK’S TIP: You can replace the Dijon mustard with wholegrain mustard and the zucchini with 1 carrot.
Nutrition Info Per Serve 1601kJ, protein 31g, total fat 13.2g (sat. fat 6g), carbs 33g, fibre 5g, sodium 477mg. • Carb exchanges 2¼. • GI estimate low. • Gluten-free option.