Low Carb Meatball Marinara

Preheat oven to 180°C*

• Start by finely dicing the onion, so it’s ready to mix with the mince.
• In a bowl, combine the mince, ½ tsp garlic granules, 1 tsp oregano, salt & pepper, an egg, the diced onion and a handful of cheese. Using your hands, mix everything until it’s combined and then roll the meatball mix into around 24 balls (4 per portion).
• Add 2 tbsp of olive oil to a stainless steal frying pan (preferably not non-stick as you want some of the meat build up on the bottom for #flavour, google- “fond”)
• Pour in your meatballs and ensure they aren’t touching. Leave to brown on each side, moving the meatballs every 3 minutes (about 4 turns) and then cover with a lid. They will be cooked after 15 minutes.
• Once they are cooked, remove them from the pan and set aside. Using the same pan, use a spoon to unstick the bits of the fonde on the bottom of the pan before adding the passata.
• Pour in the frozen veg along with 200ml stock and stir until it’s combined in the with the passata. Use ½ tsp garlic granules, ½ tbsp of oregano, pinch of red pepper flakes (optional) and salt & pepper to season the sauce and bring to a simmer and cook for around 10 minutes.
• Once the veg is fully cooked, pour into a medium baking tray. Scatter the meatballs on top and then add the layer of mozzarella to finish. Pop in the oven for 10-15 minutes, or until you get a lightly crisped cheesy layer.