Description
Lovely meatballs, served in a herby tomato sauceÂ
Syn-free
Ingredients
Scale
- For the meatballs:
- 500 g lean pork mince (less than 5% fat)
- 50 g quinoa (uncooked weight)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp mixed herbs
- 1 egg (beaten)
- For the sauce:
- 1 onion (finely chopped)
- 3 cloves garlic (crushed)
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp oregano
- 1 tsp white wine vinegar
- 1 tsp dried parsley
- 1 vegetable stock cube
- 1 red chili (deseeded and chopped)
- 120 g halved baby tomatoes
- a small handful finely chopped fresh basil
Instructions
- Cook the quinoa according to packet instructions, and leave to cool for 10 minutes
- In the meantime make the sauce: fry the onion and garlic for a few minutes until softened, then add all of the other sauce ingredients apart form the baby tomatoes. Leave to simmer
- Put all of the meatball ingredients into a bowl, add the cooled quinoa, and mix well together.
- Spray a large baking tray generously with low calorie cooking spray (you may want to add a layer of greaseproof paper to stop the balls sticking)
- Roll the meatballs into shape with your hands, placing on the baking tray, bake at 200c for 15-20 minutes until browned and cooked through.
- Carefully lift the meatballs from the tray and pop into the tomato sauce, then add the halved baby tomatoes and stir in. Add a little boiling water if the mixture looks too dry, and simmer gently for 15 minutes.
Notes
Lovely served with spaghetti and salad
- Prep Time: 10 minutes
- Cook Time: 45 minutes