Baked Mozzarella Meatballs
- Prep time:15 mins
- Cook time:40 mins
Adapted from the recipes found in The Fast 800 Keto.
A delicious, warming meal that certainly doesn’t feel like diet food! Cheesy goodness and a versatile sauce that the whole family is sure to love. Serve with a generous side of green veg (or some other complex carbs on non-fasting days).
- 460g beef mince
- 2 red onions, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 4 peppers, any colour, cut into chunks
- 1 x 400g can chopped tomatoes
- 2 tsp paprika
- 1 tsp dried chilli flakes (optional)
- 1 tsp dried oregano
- 120g mozzarella, grated
- 100ml water
- fresh basil
- Preheat the oven to fan forced 180°C/200°C/400°F/Gas mark 6.
- Saute the onion and garlic in the olive oil in a pot over medium heat until softened, about 5 minutes.
- Add the peppers, tomato, spices and water. Cover with the lid and simmer for 15 minutes – stirring occasionally.
- Taste and season with salt and pepper.
- If you’d like a less chunky sauce – use a stick blender to whizz the sauce until smooth.
- While the sauce is cooking, make your meatballs: mix mince and oregano together with a little salt and pepper.
- Using your hands, form the mixture into small meatballs (about 25-30g each or 3-4 per serve).
- Pour the sauce into a baking dish and add the meatballs in – scatter over the mozzarella. Bake for about 20 minutes (larger batches may need longer).
- Serve with fresh basil and a side of veg.
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- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables.