Gehaktballen
Serves 4 • Ready in about 45 minutes • Syns per serving FREE
400g lean beef mince (5% fat or less)
400g lean pork mince (5% fat or less)
4 tbsp finely chopped fresh dill, plus extra to garnish
1 small onion, grated
2 garlic cloves, crushed
1 medium egg, beaten
1 tsp mustard powder
¼ tsp ground nutmeg
low-calorie cooking spray
300ml hot beef or chicken stock
400g passata
Method
Preheat your oven to 200°C/fan 180°C/gas 6.
Use your hands to combine the beef and pork mince, dill, onion, garlic, beaten egg, mustard powder and nutmeg. Season, divide into 12 and roll into meatballs. Heat a frying pan over a medium-high heat. Spray the meatballs with low-calorie cooking spray and fry for 5-6 minutes, turning occasionally, until lightly browned.
Whisk together the stock and passata. Transfer the meatballs to an ovenproof dish in a single layer. Pour over the passata mixture. Bake for 20 minutes, or until cooked through.
For the mash, boil the potatoes for 12-15 minutes, then drain and mash with the stock. Transfer the meatballs to a plate with a slotted spoon and whisk the stock mixture in the dish. Divide the mash and meatballs between 4 plates, spoon over the sauce and garnish with dill.
