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Photo of Meatball, tomato and bocconcini tray bake by WW

Meatball, tomato and bocconcini tray bake

Total Time
50 min
20 min
30 min
Tasty meatballs filled with shallots, parsley and fresh lemon zest baked in a tray with vegies and melted bocconcini balls.


Extra lean beef mince, raw

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


1 medium

Red capsicum

1 medium, chopped


2 medium, chopped

Canned cherry tomatoes

1 can(s), (1 x 400g can)

Tomato paste

1 tbs


2 clove(s), crushed

Capers, rinsed, drained

1 tbs


70 g, torn

Fresh basil

¼ cup(s), leaves, to serve

Oil spray

1 x 3 second spray(s)


  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.


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.