Beef And Veggie Meatballs In Marinara
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Makes: 36
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Prep time: 20 minutes
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Cook time: 25 minutes
Recipe
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6 tsp olive oil
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4 cloves garlic, sliced
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2 400g cans whole peeled tomatoes, undrained and broken into
bite-sized pieces
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1 tsp kosher salt
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1 tsp sugar
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½ tsp crushed red pepper flakes
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1 small zucchini, roughly chopped
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1 medium carrot, roughly chopped
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½ small yellow onion, roughly chopped
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¼ cup parsley leaves, plus more to garnish
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450g 90 per cent lean ground beef
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½ cup quick cooking oats
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½ cup grated parmesan, plus more to garnish
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1 large egg, beaten
Recipe
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Preheat broiler on high and place oven rack 10cm below flame. Rub
large rimmed baking sheet with one teaspoon olive oil. In small pot with
tight-fitting lid, heat remaining five teaspoons olive oil and saute two garlic
cloves over medium. Cook until garlic is golden (about three minutes). Add
tomatoes, ½ teaspoon salt, sugar, and ¼ teaspoon red pepper. Bring to low boil,
reduce heat and simmer (covered) for 10 minutes.
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In food processor fitted with metal blade, combine zucchini,
carrot, onion, remaining garlic and parsley and pulse until finely chopped.
Transfer vegetable mixture to large bowl along with beef, oats, parmesan, remaining
half teaspoon salt and ¼ teaspoon red pepper, as well as egg. Mix well to
combine.
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Divide mixture into 36 balls of about 5cm in diameter and arrange
evenly on prepared baking sheet. Broil about five minutes or until tops of
meatballs are browned. Transfer to pot with sauce and continue to cook (covered)
for 10 minutes or until meatballs are cooked through. Remove from heat and
serve topped with parsley leaves and parmesan, if desired.
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Nutrition score per meatball: 50 calories, 3g fat (<1g
saturated), 3g carbs, 4g protein, <1g f bre, 112mg sodium
Beef And Veggie
Meatballs In Marinara
