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Photo of Meatball, tomato & mozzarella traybake by WW

Meatball, tomato & mozzarella traybake

7
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
Our meatballs are mixed with spring onions, parsley and lemon zest for a zingy freshness

Ingredients

Extra lean beef mince (5% fat), raw

500 g

Spring Onions

3 medium, thinly sliced

Parsley, fresh

2 tablespoon(s), chopped

Lemon

1 zest(s) of 1, finely grated

Breadcrumbs, fresh

35 g, wholemeal

Egg, whole, raw

1 medium, raw

Red pepper

1 medium, deseeded and chopped

Courgette

2 medium, trimmed and chopped

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

300 g

Tomato Purèe

1 tablespoon(s), level

Garlic

2 clove(s), crushed

Capers, in Brine

1 tablespoon(s), rinsed and drained

Mozzarella

75 g, torn into pieces

Basil, fresh

1 tablespoon(s), to serve

Rocket

1 portion(s), to serve

Instructions

  1. Preheat oven to 200°C, fan 180°C, gas mark 6. Combine the mince, spring onion, parsley, lemon zest, breadcrumbs and egg in a large bowl. Take level tablespoons of the mixture and roll into 24 meatballs.
  2. Place the meatballs, red pepper and courgettes into a large baking dish. Mist with the cooking spray and bake for 15 minutes or until the meatballs have browned.
  3. Meanwhile, combine the tomatoes, purée, garlic and capers in a bowl. Add the tomato mixture to the cooked meatballs and stir well to combine. Top with the mozzarella and bake for 15 minutes or until the cheese has melted and the meatballs are cooked through. Sprinkle over the basil and garnish with rocket leaves to serve.

Notes

You could serve this with a 50g slice of sourdough bread per portion

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