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Photo of Meatball, tomato and bocconcini tray bake by WW

Meatball, tomato and bocconcini tray bake

7
6
6
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
Tasty meatballs filled with shallots, parsley and fresh lemon zest baked in a tray with vegies and melted bocconcini balls.

Ingredients

Extra lean beef mince

500 g

Green shallot(s)

3 individual, thinly sliced

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Fresh lemon rind

2 tsp, finely grated

Wholemeal bread

35 g, made into ½ cup breadcrumbs

Egg(s)

1 medium

Red capsicum

1 medium, chopped

Zucchini

2 medium, chopped

Tomato, canned in tomato juice, whole, drained

400 g, (1 x 400g can) cherry variety

Tomato paste

1 tbs

Garlic

2 clove(s), crushed

Baby capers, rinsed, drained

1 tbs

Bocconcini

70 g, (2 balls) torn

Fresh basil

¼ cup(s), leaves, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. Place meatballs, capsicum and zucchini in a large baking dish. Lightly spray with oil and bake for 15 minutes or until meatballs have browned.
  3. 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.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice, plus sourdough bread. TIPS: You can use lean chicken breast mince instead of beef mince. Store any leftovers (without basil) in an airtight container in the fridge for up to 2 days. Reheat in the microwave.

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