Meatball, tomato & mozzarella traybake
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Our meatballs are mixed with spring onions, parsley and lemon zest for a zingy freshness
Ingredients
Extra lean beef mince (5% fat), raw
500 g
Spring Onions
3 medium, thinly sliced
Parsley, fresh
2 tablespoon(s), chopped
Lemon
1 zest(s) of 1, finely grated
Breadcrumbs, fresh
35 g, wholemeal
Egg, whole, raw
1 medium, raw
Red pepper
1 medium, deseeded and chopped
Courgette
2 medium, trimmed and chopped
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
300 g
Tomato Purèe
1 tablespoon(s), level
Garlic
2 clove(s), crushed
Capers, in Brine
1 tablespoon(s), rinsed and drained
Mozzarella
75 g, torn into pieces
Basil, fresh
1 tablespoon(s), to serve
Rocket
1 portion(s), to serve
Instructions
1
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.
2
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.
3
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.
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