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


About the author: Brian Kitching
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