Meatball, tomato & mozzarella traybake
Extra lean beef mince (5% fat), raw
3 medium, thinly sliced
2 tablespoon(s), chopped
1 zest(s) of 1, finely grated
35 g, wholemeal
Egg, whole, raw
1 medium, raw
1 medium, deseeded and chopped
2 medium, trimmed and chopped
Calorie controlled cooking spray
1 tablespoon(s), level
2 clove(s), crushed
Capers, in Brine
1 tablespoon(s), rinsed and drained
75 g, torn into pieces
1 tablespoon(s), to serve
1 portion(s), to serve
- Preheat oven to 200°C, fan 180°C, gas mark 6. Combine the mince, spring onion, parsley, lemon zest, breadcrumbs and egg in a large bowl. Take level tablespoons of the mixture and roll into 24 meatballs.
- Place the meatballs, red pepper and courgettes into a large baking dish. Mist with the cooking spray and bake for 15 minutes or until the meatballs have browned.
- Meanwhile, combine the tomatoes, purée, garlic and capers in a bowl. Add the tomato mixture to the cooked meatballs and stir well to combine. Top with the mozzarella and bake for 15 minutes or until the cheese has melted and the meatballs are cooked through. Sprinkle over the basil and garnish with rocket leaves to serve.