Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Baked meatballs with cheese and courgetti.
Equipment: Large ovenproof frying pan or baking dish
Measures and names
Ingredients
- 600 g pork mince (ground pork)
- 1 egg
- 40 g grated parmesan
- 2 garlic cloves
- 1 tsp oregano
- 2 x 400g tin chopped tomatoes
- 3 courgettes (zucchini), spiralised
- 125 g mozzarella, torn
- 1 tbsp olive oil
- Fresh basil
Method
- Mix the pork mince, egg, parmesan, garlic and oregano with plenty of seasoning. Roll into about 16 meatballs.
- Heat the oil in a large ovenproof pan and brown the meatballs all over, 5–6 minutes.
- Add the tomatoes, season, and simmer for 10 minutes, until the meatballs are cooked through.
- Heat the oven to 200°C (fan 180°C). Stir the courgetti through the sauce, then scatter over the torn mozzarella.
- Bake for 15 minutes, until bubbling and golden. Scatter with basil and rest for a few minutes before serving.
Swaps and tips
Courgetti baked into the sauce replaces pasta. The meatballs can be made ahead and frozen.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 12 g | 4 g | 32 g | 503 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
