Banting herbed meatball bake

Ingredients
800 g lamb or beef mince
2 eggs
handful of fresh coriander, chopped
15 ml (1 T) mixed dried herbs
10 ml (2 t) ground cumin
5 ml (1 t) caster sugar
80 ml (⅓ c) balsamic glaze
salt and pepper
30 ml (2 T) olive oil
4 garlic cloves, thinly sliced
3 red chillies, halved
15 ml (1 T) tomato paste
1 can (400 g) tomato purée
500 ml (2 c) grated mozzarella cheese
roasted vegetables to serve

Method
Preheat the oven to 200 °C. In a bowl mix the mince, eggs, coriander, dried herbs, cumin, sugar, balsamic glaze, salt and pepper, making sure the ingredients are well combined. Using wet hands, roll 2 tablespoons at a time into balls. Heat half the oil in a large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 5 minutes or until browned. Transfer to an ovenproof dish and set aside. Heat the remaining oil in a saucepan over medium heat. Add the garlic and cook for 1 minute. Add the chillies, tomato paste, tomato purée, salt and pepper and stir to combine. Bring to the boil and simmer for 5 minutes. Pour the sauce over the meatballs in the dish and top with the cheese. Bake for 10 minutes or until golden on top. Serve with the roast vegetables.

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4 thoughts on “Banting herbed meatball bake”

    1. Have been a Type1 Diabetic since my juvenile years around 5 decades ago. Control going well but I’ve also now decided to try out the Banting. Good luck & God bless all who need to eat their ‘sweets/pudding’ 1st to depress an apetite/’hongerlus’!
      Stan from Aranos

  1. Have been a Type1 Diabetic since my juvenile years around 5 decades ago. Control going well but I’ve also now decided to try out the Banting.
    Good luck & God bless all who need to eat their ‘sweets/pudding’ 1st to depress an apetite/’hongerlus’!

    Stan from Aranos, Namibia

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