Italian · Dinner
Baked Meatballs in Tomato Sauce (High-Protein)
Baked beef meatballs enriched with ricotta and egg, simmered in garlic tomato sauce, topped with mozzarella and parmesan, then finished under high heat until bubbling. Served alongside cannellini beans and fresh basil for added fibre and protein.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
641Calories
54.1gProtein
34.8gFat
30.2gCarbs
8.3gSugar
7.8gFiber
1214mgSodium
310mgChol
14.2gSat Fat
1224mgPotassium
438mgCalcium
5.9mgIron
3.1mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine ground beef, egg, ricotta, 1 tbsp parmesan, panko, oregano, salt and pepper until just combined. Roll into 5 meatballs, about 1.5 inches each, in an oven-safe baking dish. Preheat oven to 400°F (200°C).
2
Saute
Heat olive oil in a small skillet over medium heat, add onion and garlic, and cook 3 to 4 minutes until softened and translucent but not browned.
3
Simmer
Stir canned tomatoes into the skillet and simmer over medium-low heat for 5 minutes until slightly thickened and mellowed.
4
Bake
Pour sauce over meatballs, cover with foil, and bake at 400°F (200°C) for 20 minutes until meatballs are firm and no longer pink inside.
5
Finish
Uncover, scatter mozzarella and remaining parmesan over meatballs, and return uncovered for 5 to 7 minutes until cheese melts and browns lightly.
6
Plate
Top cannellini beans with baked meatballs and sauce, scatter fresh basil over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g ground beef
- 22 large eggs
- 3.6 oz100g ricotta cheese
- 2 tbsp2 tbsp parmesan
- 4 tbsp4 tbsp panko breadcrumbs
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/2 cup360g canned tomatoes
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 1 oz28g mozzarella cheese
- 2 tsp2 tsp parmesan
- 2/3 cup60g, about half a 15 oz can, drained cannellini beans
- 2 tbsp2 tbsp fresh basil
