65 g Baker's Delight wholemeal gluten-free rolls or long roll
50 g iceberg lettuce, torn
4 slices tomato
1 Tbsp grated reduced-fat cheese
1 tomato, chopped
1 clove garlic, crushed
80 ml water
80 g extra-lean beef mince
1 Tbsp dried multigrain breadcrumbs or gluten-free breadcrumbs
½ tsp dried oregano
1 egg yolk (from 50g egg)
Freshly ground black pepper to season
Olive oil cooking spray
- Preheat oven to 190°C (fan-forced). Line a small oven tray with baking paper. To make meatballs, put mince, breadcrumbs, oregano and egg yolk in a small bowl. Season with pepper. Using your hands, mix well to combine. Shape mixture into 4 even-sized meatballs.
- Spray a small non-stick frying pan with cooking spray and heat over a medium-high heat. Add meatballs and cook, turning occasionally, for 2-3 minutes or until well browned. Transfer to prepared tray and bake for 5 minutes or until meatballs are just cooked through.
- Meanwhile, to make tomato sauce, put tomato, garlic and water in a small saucepan. Cover and bring to a simmer over a high heat. Reduce heat to medium and cook, covered, for 5 minutes or until tomato breaks down and forms a thick sauce. Mash with a fork, if you like.
- Split roll in half and put lettuce and tomato on base. Arrange meatballs on top. Spoon over tomato sauce and sprinkle with cheese. Add roll top and serve.