Meatball, tomato and bocconcini tray bake
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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, 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
Egg(s)
1 medium
Red capsicum
1 medium, chopped
Zucchini
2 medium, chopped
Canned cherry tomatoes
1 can(s), (1 x 400g can)
Tomato paste
1 tbs
Garlic
2 clove(s), crushed
Capers, rinsed, drained
1 tbs
Bocconcini
70 g, 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.
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