Ingredients for Cheesy Italian Meatballs
- Olive Oil
- 1 cup chopped carrot
- 1 cup chopped onion
- Garlic Cloves
- 28 ounces (794g) passata (crushed tomatoes)
- 2 tablespoons tomato paste
- 1/2 cup water
- Lean Ground Beef
- Fresh Breadcrumb
- Flat Leaf Parsley
- 1 large egg
- Salt & Freshly Ground Black Pepper
- Low Fat Cheddar Cheese
- Parmesan Cheese
- Fresh parsley, for garnish
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How to Make Cheesy Italian Meatballs
- Heat 2 tablespoons of olive oil in a large, heavy-based casserole dish over medium-low heat. Add 1/2 cup chopped carrot, 1/2 cup chopped onion, and 2 cloves minced garlic.
- Cook for 2 minutes, or until softened, stirring occasionally.
- Stir in 28 ounces (794g) passata (crushed tomatoes), 2 tablespoons tomato paste, and 1/2 cup water. Bring to a simmer and cook for 5 minutes.
- For the meatballs: In a large bowl, combine the remaining 1/2 cup chopped carrot, 1/2 cup chopped onion, 2 cloves minced garlic, 1 pound (454g) ground beef or Italian sausage, 1/2 cup breadcrumbs, 1/4 cup chopped fresh parsley, 1 large egg, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt and pepper to taste.
- Gently knead the meatball mixture with your hands until well combined but not overmixed. Shape into 1-inch golf ball-sized meatballs. Stuff each meatball with 1/2 inch cube of cheddar cheese, ensuring the cheese is fully enclosed.
- Gently add the meatballs to the simmering sauce. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.
- Serve the meatballs over your favorite pasta (spaghetti is recommended), sprinkled with fresh parsley and grated Parmesan cheese. Serve with a side salad or seasonal vegetables for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
31g
Fat
23g
Carbs
6g
