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Cheesy beef and lentil meatballs recipe
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Cheesy meatballs with lean mince, lentils, and under 500 calories per serving.
Ingredients:
  • 500g lean beef mince
  • 400g can brown lentils, rinsed, drained
  • 1/2 red onion, finely chopped or grated
  • 1 zucchini, coarsely grated
  • 82.50 ml fresh basil leaves, finely chopped
  • 25g (1/4 cup) quinoa flakes
  • 2 garlic cloves, crushed
  • 1 egg, lightly whisked
  • 2 tsp dried oregano leaves
  • 9.20 gm olive oil
  • 500ml (2 cups) tomato passata
  • 200g mixed baby tomatoes, halved
  • 2 tsp balsamic vinegar
  • 40g (1/3 cup) coarsely grated fresh mozzarella
  • 75g Greek feta, crumbled
  • Fresh basil leaves, extra, to serve
Instructions:
  • Combine mince, lentils, onion, zucchini, basil, quinoa flakes, garlic, egg, and 1 teaspoon of oregano in a large bowl. Season generously with salt and pepper. Mix thoroughly with clean hands. Shape mixture into balls using rounded tablespoonfuls. Place on a lined plate, cover with plastic wrap, and refrigerate for 30 minutes to firm up.
  • Preheat the oven to 200C/180C fan forced. In a large non-stick ovenproof frying pan over medium-high heat, heat the oil. Cook the meatballs for 8 minutes or until browned, turning occasionally. Remove from heat and drizzle with tomato passata, ensuring the meatballs are slightly exposed.
  • In a bowl, mix together tomatoes, vinegar, and seasonings. Top the meatballs with the tomato mixture, mozzarella, feta, and some oregano. Bake until golden and bubbly, about 25 minutes. Let it sit for 5 minutes before serving. Finish with a sprinkle of fresh basil.

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