Ingredients
Scale
- Vegetables of choice, or pasta/rice
- I have used baby potatoes, carrots, zucchinis and broccoli florets.
Meatballs
- 300g mince
- 1/2 tablespoon dried onion flakes
- 1 teaspoon dried garlic powder
- Salt and pepper, to taste
- 20 small cubes of mozzarella cheese, or cheese of choice
Sauce
- 1/2 tablespoon dried onion flakes
- 1 teaspoon dried garlic powder
- 1 zucchini, roughly chopped
- 1 carrot, roughly chopped
- 400g tin whole peeled tomatoes
- 1 teaspoon paprika
- 1/2 tablespoon chopped rosemary
- 1/2 tablespoon chopped parsley
- 1 beef stock cube
- Salt and pepper, to taste
Instructions
Meatballs
- Preheat oven to 180 degrees.
- Place all ingredients except cheese into bowl.
- Blitz on speed 5 until combined.
- Wrap a little of the mince mixture around a cube of cheese.
- Place meatballs into a oven proof dish.
Sauce
- There is no need to wash the bowl out as any leftover meatball mix will add flavour to the sauce.
- Add zucchini and carrot to bowl.
- Blitz on speed 7 for 5 seconds.
- Add remaining ingredients.
- Blitz on speed 5 for 10 seconds to combine.
Assembly
- Pour sauce over meatballs.
- Bake for 30 minutes or until cooked through.
Vegetables
- Whilst the meatballs are cooking in the oven, place your potatoes on the steaming attachment trays.
- Cook at steaming temperate for 20 minutes.
- Halfway through add your broccoli, carrots and zucchini.
- Serve.
Nutrition
- Serving Size: 4