This classic dish is perfect for any time of year and can be made with your choice of meat. Tuck in and enjoy!
Serves: 2
per serving: 295 kcal, 34g protein, 24g carbs, 7g fat, 4g fibre
You will need:
220g extra lean minced lamb
1 heaped tbsp Italian seasoning
½ tsp cayenne pepper
3 tbsp low-fat plain yoghurt
120ml beef stock or LighterLife Savoury Broth
1 red onion, finely chopped
400g canned chopped tomatoes
3 tbsp balsamic vinegar
100g baby spinach
100g button mushrooms, finely sliced
80g cherry tomatoes, halved
Method:
- Mix the lamb, Italian seasoning, cayenne pepper and yoghurt in a bowl. Divide into 16 pieces and shape into balls.
- Heat 3 tbsp of the stock in a deep, non-stick saucepan and add the onion. When softened, add the canned tomatoes, 1 tbsp balsamic vinegar and the rest of the stock. Simmer for 20-30 mins, until the sauce has slightly thickened.
- Add the meatballs, and simmer for around 1 hour, until cooked through (don’t stir for the first 10 mins to avoid breaking up the meatballs).
- Meanwhile, make a salad with the spinach, mushrooms and cherry tomatoes, drizzle with the remaining balsamic vinegar and serve with the meatballs.
Tip: Instead of lamb, try this with 250g lean minced beef, max 5% fat (293 kcal, 35g protein, 24g carbs, 7g fat, 4g fibre per serving). For a spicier version, instead of the Italian seasoning, instead use ½ tsp cinnamon, ½ tbsp ground coriander, ¼ tsp grated nutmeg and ¼ tbsp ground cumin.
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