Healthy Meatball Bake Recipes

BEST EVER (EASY) BAKED MEATBALLS

Steps:

• Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
• Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
• Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
• Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.

MEATBALLS WITHOUT BREADCRUMBS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
• In a medium bowl, use your hands to mix together the meatball ingredients.
• Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.
• Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
• Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.
• When the meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.

HEALTHY MEATBALL BAKE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large, heavy-based saucepan, add the onion and sweet potato and fry gently for 4-5 minutes, stirring regularly, until the onion has softened and is beginning to brown. Add the garlic and fry for 1-2 minutes, stirring regularly.
• Add the remaining sauce ingredients and 500ml/17fl oz water and stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft.
• Meanwhile, put the bread in a large bowl. Pour over the milk and set aside for a few minutes until the milk has soaked into the bread.
• Add the onion and carrot. Squeeze any excess moisture from the courgette and add along with the mince and egg yolk. Mix all of the ingredients until thoroughly combined. Season well with pepper, then mix again.
• Roll into 24 small balls, arranging them in the bottom of a shallow, 2 litre/3½ pint ovenproof dish. Bake for 18-20 minutes, or until lightly browned. Drain off any liquid that has collected in the bottom of the dish.
• When the sauce is ready, remove the bay leaf. Using a hand-held blender, blitz the sauce until smooth.
• Pour over the meatballs and sprinkle with the mozzarella. Return to the oven and cook for a 20-25 minutes, or until the cheese has melted and browned and the sauce is bubbling. Serve immediately with cooked pasta, rice or even mashed potatoes.