1 egg lightly beaten
2 garlic cloves, minced
breadcrumbs made from 2 slices of stale white bread
1 tsp dried mixed herbs
3/4 cup passata
400g can diced tomatoes
2 tsp balsamic vinegar
1 tsp brown sugar
400g potatoes, peeled, cut into 2cm pieces
300g cauliflower, chopped
1/2 cup (125ml) skim milk
1/4 cup (20g) grated parmesan cheese
1/4 cup fresh parsley, chopped
Process onion, zucchini and carrot in food processor.
Combine the mince, egg, garlic, zucchini, breadcrumbs and mixed herbs in a large bowl. Season with salt and freshly ground black pepper. Roll tablespoons of mixture into balls.
Cook meatballs in a preheated 190C oven for 20-25 mins turning after 10 mins.
In a large pan, add the passata, tomatoes, balsamic vinegar and sugar. Bring to the boil. Reduce heat, add meatballs and simmer, covered, for 10 minutes. Stir through parsley, season with salt and pepper.
Meanwhile, cook the potato and cauliflower in a large saucepan of boiling water for 8 - 10 minutes or until tender. Drain. Return to saucepan. Add the milk and mash until smooth. Season with salt and freshly ground black pepper. Stir in the parmesan.
Serve the meatballs with the parmesan mash. Serve with a 0 Propoints value side of steamed vegetables.