MASTERPLAN WEEK 8

Serves 10

132

OVEN BAKED MEATBALLS

Handmade meatballs might seem a bit of a faff, but I'm implementing the oven again here to help make up a batch for next week too. Just make sure you've got enough sauce to dunk them in - this will moisten them up when they come out of the oven. They taste amazeballs (see what I did there) and you'll be delighted you bothered when the kids wolf them down!

40 min

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Ingredients

• 1.5kg beef mince
• 100g frozen onions
• 50g frozen garlic
• 125g breadsticks
• 2 tbsp oregano
• 2 eggs
• ---
• 100g frozen onion
• 50g frozen garlic
• 2 tbsp balsamic vinegar
• 3 x 400g tin chopped tomatoes
• 1 tbsp basil pesto
• pasta (90g uncooked per adult, 50g per child)
• green veg
• 100g cheese of your choice

Instructions

1. Preheat oven 200ºc
2. Line two or three baking trays with greaseproof paper
3. In a large mixing bowl, combine all the ingredients above the dotted line and mix with hands
4. Using your hands, lay evenly sized golf balls of the mince mixture onto baking trays and bake for 20-25 mins - you may need to rotate the trays for even browning
5. Meanwhile, make the sauce in your largest saucepan by browning the frozen onion and frozen garlic
6. Once browned, add the balsamic and allow to boil off before adding the chopped tomatoes and pesto. Bring up to a bubble and keep on a simmer
7. Cook the pasta according to packet instructions, prep green veg and soak cooked meatballs in tomato sauce before serving
8. Serve half the quantity of meatballs with grated cheese, green veg and pasta.
9. Cool, bag, label and freeze the remaining meatballs for next week
10. ENJOY!

Nutrition

Calories

132 cal

Fat

5 g

Carbs

10 g

Protein

5 g

Click Here For Full Nutrition, Exchanges, and My Plate Info