Oh Yum! This was a recipe from my new fav cookbook by Pinch of nom. Quick & East to make, and vert tasty considering it is only 283 kcal per serving (excluding rice).

Serves 4

For the Meatballs

500g 5% fat minced scotch beef

1 tsp salt

pinch of black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried mixed herbs

Handful of fresh parsley – finely chopped

70g reduced fat mozzarella – cut into 12 small pieces

For the Sauce

1 x 400g tin tomatoes – chopped

50g tomato paste

1 tbsp dried oregano

1 tsp onion granules

1/2 tsp dried basil

1/2 tsp dried parsley

1 medium carrot, finely chopped

1 tsp red wine vinegar

Salt & pepper to taste

1. Preheat the oven to 180 fan. Line a baking tray with parchment paper.
2. Mix all of the meatball ingredients in a bowl until well combined then divide into 12 equal pieces.
3. Enclose 1 piece of mozzarella in each meat piece and roll into a ball, place meatballs onto the backing tray and bake for about 15 minutes.
   

   
4. While meatballs are cooking, to make the sauce put all of the ingredients in a pan, bring to the boil and cook over a low-med heat for about 20 minutes.
5. Blitz the sauce with a hand blender until smooth, season to taste and return to the pan, add the meatballs to the pan and stir well.
   

   

   
6. Sprinkle with chopped parsley and serve. I served on a bed of wholemeal rice with peas. Yummy!