CHEESY CRUMB TOPPED MEATBALLS

 

CHEESY CRUMB TOPPED MEATBALLS

Serves 4

4.5 Syns for the entire recipe, if using the cheese as part of a HEX.

1 red onion, finely chopped
2 cloves of garlic, crushed
450g extra lean minced pork
2 tbsp. fresh basil, chopped, plus 1 tbsp., roughly torn
400g can chopped tomatoes
2 tbsp. of tomato ketchup - 2 Syns
1 tbsp. flat leaf parsley, chopped
25g wholemeal breadcrumbs - 2.5 Syns
60g grated cheese

Pre-heat the oven to 190C/Gas 5.
Spray a large non-stick pan with Frylight and fry the onion and garlic until softened, adding a splash of water if it starts to stick. Allow to cool slightly.
Place the mince and chopped basil in a large bowl and add half the onion mixture. Mix together well and shape into about 15 balls.
Add the chopped tomatoes, ketchup, parsley, torn basil and some black pepper to the remaining onion mixture.
Pour this sauce into the bottom of a large gratin style dish. Carefully place the meatballs into the dish and spoon a little of the tomato sauce over the top.
Mix together the breadcrumbs and grated cheese. Top the meatballs with the breadcrumb mixture and bake for about 30 minutes until the topping is golden and the meatballs are thoroughly cooked through.