Anna's gnocchi and meatball traybake
Lean lamb mince
1 medium, finely chopped
Fresh flat-leaf parsley
2 tbs, chopped
1 tbs, lamb herb blend seasoning
1 medium, chopped
500 g, fresh
Canned cherry tomatoes
1 can(s), (400g can)
2 tsp, mixed variety
½ cup(s), (125ml)
½ cup(s), leaves, roughly chopped
Light mozzarella cheese
½ cup(s), grated, grated, (60g)
- Preheat oven to 180℃.
- Finely grate 1 garlic clove. Combine mince, half the onion, grated garlic, parsley, oregano and herb seasoning in a large bowl. Season with salt and pepper. Roll level tablespoons of mixture into 25 meatballs.
- Finely chop remaining garlic cloves. Place zucchini, gnocchi, remaining onion, meatballs, tomatoes, mixed herbs, stock, ½ cup (125ml) water, basil and chopped garlic into a large roasting pan. Season with salt. Sprinkle over cheese.
- Cover with foil, bake for 40-45 minutes, until meatballs are cooked through and vegetables are tender. Serve.