Ingredients
400g of 5% Lean Mince
1 Pepper, Chopped
2 cloves of garlic
1 large jar of passata
Splash of balsamic vinegar
1 tbsp honey
Dried basil
Dried oregano
30g of Low Fat Cheddar Cheese
Preparation
- Mix mince, dried oregano, salt and pepper in a bowl then shape into about 10 mini meatballs.
- Dry fry the meatballs for a few minutes each side then put them on a plate to one side.
- Using the fat that's come off the meatballs, gently cook off the crushed garlic and pepper. After a minute, add a splash of balsamic and cook for a further minute before mixing in the honey and passata. Continue to cook in the sauce for 8 minutes.
- If you have a frying pan you can put in the oven, add the meatballs to the sauce, evenly space the Cheese around the pan and cook in the oven for around 12-15 minutes.
If you're pan is not suitable for the oven, transfer to a baking dish and cook until cheese has browned