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Prep
10m
Cook
25m
Total
35m
Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Combine the ingredients for the meatballs in a large bowl, then shape into approximately 15 meatballs.
500 g Chicken mince
40 g Parmesan
50 g Breadcrumbs
1 Egg
1/2 tsp Garlic granules
1 tsp Italian herbs
Step 2
Preheat your oven to 200C.
Step 3
Heat 1 tbsp of oil in a large, ideally ovenproof pan and add the meatballs. Cook for around 7 minutes, turning regularly to brown the outsides; they do not need to be fully cooked through at this point. Set them aside.
1 1/2 tbsp Olive oil
Step 4
To the same pan, with no need to clean it, add another 1/2 tbsp oil and the onion over a medium heat. Sauté for 3–4 minutes to soften, then stir in the garlic for another minute.
1 Onion
2 Garlic cloves
Step 5
Add the passata, Italian seasoning, and salt and pepper to taste. Stir in some of the basil, leaving some for topping, and simmer for 5 minutes.
500 g Passata
1 tsp Italian seasoning
Salt
Pepper
1 handful Fresh basil
Step 6
Return the meatballs to the pan and stir a little to loosely cover them in the sauce. Simmer for a few more minutes, then add the mozzarella if your pan is oven-safe. If not, transfer the sauce and meatballs to a baking dish and add the mozzarella there.
100 g Reduced fat mozzarella
Step 7
Sprinkle the breadcrumbs on top of the meatballs, then scatter the parmesan over the top. Bake for 10 minutes, or until melted and crispy and the meatballs are cooked through.
7 g Breadcrumbs
7 g Parmesan
Step 8
Finish by topping with fresh basil and extra parmesan, if desired.
For
3
M
I
1 1/2
tbsp
Olive oil
1
Onion, small, finely diced
2
Garlic cloves, crushed
500
g
Passata
1
tsp
Italian seasoning
Salt, to taste
Pepper, to taste
1
handful
Fresh basil, small
100
g
Reduced fat mozzarella, torn
7
g
Breadcrumbs
7
g
Parmesan, finely grated
For the meatballs:
500
g
Chicken mince
40
g
Parmesan, finely grated
50
g
Breadcrumbs
1
Egg, medium
1/2
tsp
Garlic granules
1
tsp
Italian herbs
To serve (optional - see notes)
525
g
Peeled potato, Boiled then mashed (175g per person)
Per Serving
Calories
641kcal
Fat
17g
Carbs
64g
Protein
54g
The macros include 175g mashed potato per person - I usually just boil and mash it with salt and pepper (unless I’m craving more creamy mash in which case I’d add butter and/or milk).
Without the mash or any sides:
453 calories - 24g carbs, 16g fat, 49g protein
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Made it?
We had ours with some mash (see notes for nutritional info) but it goes well with pasta, rice or just dipping bread and a side salad!
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