Stuffed meatballs

PREP TIME: 10 MINS COOKING TIME: 25 MINS CALS PER SERVING: 283

FREEZABLE GLUTEN FREE

DELICIOUS, rich tomato sauce and meatballs oozing with cheese ... and this is slimming food? Yes! A little mozzarella makes these tasty meatballs an absolute treat. Quick and easy to prepare, they can be whipped up on a weeknight for a busy family.

SERVES 4 (3 meatballs each) FOR THE MEATBALLS

500g 5%-fat minced beef 1 tsp salt and a pinch ground black pepper ½ tsp garlic powder ½ tsp dried oregano ½ tsp dried mixed herbs 1 medium egg yolk Handful fresh parsley, chopped 70g reduced-fat mozzarella, split into 12 equal pieces

FOR THE SAUCE

1 x 400g tin chopped tomatoes 50g tomato puree 1 tbsp dried oregano 1 tsp onion granules ½ tsp dried basil ½ tsp dried parsley 1 medium carrot, finely chopped 1 celery stick, finely chopped ½ tsp red wine vinegar Sea salt and freshly ground black pepper PREHEAT the oven to 200c/fan 180c/gas 6. Line a baking tray with baking parchment. Mix all the meatball ingredients (except the mozzarella and half of the parsley) together in a bowl, then divide the meatball mixture into 12 equal pieces. Enclose one piece of mozzarella in each portion of meatball mix. Firmly roll each into a ball. Place the meatballs on the baking tray and cook for 15 minutes. While the meatballs are cooking in the oven, make the sauce. Put all the sauce ingredients in a pan, bring to the boil and cook over a low-medium heat for about 20 minutes. Blitz the sauce with a stick blender, or in a blender or food processor until smooth, season to taste with salt and pepper, then return to the pan. Add the baked meatballs to the sauce and stir well. Sprinkle with the remaining chopped parsley and serve.