MeatBall Bake

Low Carb, Banting, Tasty
Low Carb Meatball Bake

Serves 6 


  • 800g beef mince
  • 2 eggs
  • handful of fresh coriander, chopped
  • 15 ml (1 T) mixed dried herbs (I like the Italian Mix)
  • 10 ml (2 t) ground cumin
  • 80 ml 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 (I prefer blending half mozzarella and half cheddar)
  • roasted vegetables to serve (Mediterranean Roast Vegetables)


  1. Preheat the oven to 200 °C.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the sauce over the meatballs in the dish and top with the cheese. Bake for 10 minutes or until golden on top.
  6. Serve with the roast vegetable


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