Meatballs in a Tomato-Maple Sauce
Slimming Eats Recipe
Extra Easy – 2 syns per serving
Original – 2 syns per serving
450g of extra lean beef mince (or you can use turkey, pork etc)
1/2 red pepper, finely chopped
1/2 red onion, finely chopped
2 cloves of garlic, crushed
fresh Italian Parsley
Frylight or Pam spray
salt and black pepper
For the sauce:
1 cup of passata
1 cup of chicken stock
2 tablespoons of balsamic vinegar
3 tablespoons of maple syrup (6 syns)
Spray a frying pan over a medium high heat with some Frylight or Pam spray, add your peppers, onion and garlic and fry until softened. Allow to cool and set the frying pan aside (you will use it to cook the meatballs)
Add to your beef mince along with some finely chopped Italian parsley and season with salt and black pepper.
Bind the ingredients together thoroughly, using the back of a wooden spoon. Roll into 12 equal size balls.
Spray your frying pan over a medium high heat with some more Frylight or Pam spray and cook until lightly golden. Remove and set aside.
Add the passata, chicken stock, balsamic vinegar and maple syrup to the pan bring to a boil and reduce heat. Return the meatballs to the pan and simmer for approx 20 mins, until meatballs are cooked through and sauce has thickened.
Serve the meatballs topped with some fresh chopped Italian parsley and serve with your choice of sides (I had mine served with roasted butternut squash, broccoli and brussel sprouts)