80 g extra-lean beef mince
80 g extra lean pork mince
1 tsp Dijon mustard or gluten-free mustard
1 small zucchini, coarsely grated, excess moisture squeezed out
2 tbsp finely shredded fresh basil leaves, plus extra to serve
2 tbsp finely shredded fresh flat-leaf parsley leaves
pepper, to season
¼ tsp extra virgin olive oil
1 clove garlic, crushed
400 g canned no-salt-added chopped tomatoes
½ tsp Massel salt-reduced chicken-style stock powder
125 ml (½ cup) water
60 g bocconcini, sliced
2 x 60 g slices dark sourdough bread or gluten-free bread, to serve
- Preheat oven to 190˚C (fan-forced). Combine minces, mustard, zucchini, basil and parsley in a large bowl. Season with pepper. Using your hands, shape into 6 even meatballs.
- Heat oil in a medium non-stick frying pan over a medium-high heat. Add meatballs and cook, turning occasionally, for 2 minutes or until browned. Transfer to 2 small ovenproof dishes and set aside. Add garlic to pan and cook, stirring often, for 1 minute. Add tomatoes, stock powder and water. Bring to a simmer and cook, stirring occasionally, for 5 minutes.
- Pour tomato sauce over meatballs. Put dishes on an oven tray and bake for 5 minutes. Remove tray from oven and place cheese over meatballs. Bake for a further 5 minutes or until meatballs are cooked through and cheese is melted. Top with extra basil leaves, if using. Serve with bread.