Easy, peasy giant meatballs
I love meatballs, like they are so unbelievably delicious, I just really hate making them and trying to cook them without them falling apart. Cue my giant meatball approach. Instead of making many small meatballs I thought why not make giant one per person? The bonus of this recipe is even the sauce is ridiculously easy to make and you only end up using one dish. Even better is the meatballs are stuffed with a cheesy filling, keeping them from going dry and adding extra flavour and protein. The sauce also has versatility in which vegetables you can use depending on what's in your fridge. I used beans and mushrooms to fill my sauce out but you could easily try zucchini, eggplant or pumpkin.
- 500g lean turkey mince
- 1 small zucchini, grated
- 1 egg
- 1 tsp dried oregano
- 1 Tbsp tomato paste
- 1 garlic clove, crushed
- 200g low fat cottage cheese
- 1/3 cup grated light tasty cheese
- 1/2 tsp chilli flakes
- pinch sea salt
- 2 x tins of tomato (oregano and basil flavour if possible)
- 300mL of passata
- 2 x garlic cloves, crushed
- 1 brown onion, diced
- 2 x portobello mushrooms, diced
- 200g green beans, trimmed and halved
- 1 red capsicum, diced
- Preheat oven to 180C. In a large and deep baking tray combine all the sauce ingredients together.
- In a large bowl mix all the meatball ingredients together. In a seperate bowl mix together the cheeses and seasoning.
- With clean hands flatten 1/5 of the mixture in your palm. Using a teaspoon spoon a dollop the cheese mixture onto the mince mixture. Shape the mince around the cheese and grab an extra bit of mince if needed to seal the ball. Make a small well in the sauce in one corner of the tray and place the meatball on the sauce.
- Continue this process until you have created 5 meatballs. Once done place the tray in the oven for 30 minutes or until meatballs are dark brown.
- Serve on a bed of brown rice, cous cous or mixed greens.
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