SERVES 4
INGREDIENTS
4 x 120g beef mince (females)
4 x 220g beef mince (males)
1 tablespoon fresh ginger, grated
2 tablespoons fresh coriander, chopped
1 tablespoon soy sauce
½ red pepper, finely diced
½ green pepper, finely diced
½ carrot, grated
1 egg, lightly beaten
1 clove garlic, finely chopped
1 teaspoon fish sauce
1 medium red chilli, seeded and finely diced
2 tablespoons extra virgin olive oil
500g jar tomato pasta sauce* or see recipe
* When using packaged sauces (pasta sauce) check the nutritional label. There must be less than 5g carbohydrates per serve.
METHOD
- Place all ingredients, except oil and tomato pasta sauce in a large bowl and mix well until combined. Form the mixture into small round balls. Place on a baking tray and refrigerate for 1 hour.
- Heat the oil in a large frying pan and cook the meatballs in batches, for 5-6 minutes or until brown and cooked through.
- Once cooked, return all meatballs to the pan and add the tomato sauce, cook until the sauce is heated through.
- Divide meatballs between serving plates, sprinkle with fresh basil and serve with a garden salad.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 1504.5kJ |
| Protein | 23.9g |
| Fat | 19.7g |
| Glycaemic carbohydrate | 17.9g |
| of which is sugar | 14.3g |
| Fibre | 6.9g |