Meatball, tomato and bocconcini tray bake
extra lean beef mince
3 individual, thinly sliced
fresh flat-leaf parsley
2 tbs, coarsely chopped
fresh lemon rind
2 tsp, finely grated
35 g, made into ½ cup breadcrumbs
1 medium, chopped
2 medium, chopped
tomato, canned in tomato juice, whole, drained
400 g, (1 x 400g can) cherry variety
2 clove(s), crushed
baby capers, rinsed, drained
70 g, (2 balls) torn
¼ cup(s), leaves, to serve
1 x 3 second spray(s)
- Preheat oven to 200°C. Combine mince, shallots, parsley, rind, breadcrumbs and egg in a large bowl. Roll level tablespoons of mixture into 24 meatballs.
- Place meatballs, capsicum and zucchini in a large baking dish. Lightly spray with oil and bake for 15 minutes or until meatballs have browned.
- Meanwhile, combine tomatoes, paste, garlic and capers in a bowl. Add tomato mixture to meatballs and stir to combine. Top with bocconcini and bake for 15 minutes or until cheese has melted and meatballs are cooked through. Serve sprinkled with basil.