Ricotta and beef meatballs with capsicum and tomato sauce

Hearty, filling meatballs that are high in protein

Ingredients                                         Method

  • 1 red onion, finely chopped

  • 2 handfuls of chopped basil

  • 1 tsp crushed garlic

  •  red capsicum, finely diced

  • 400ml passata

  • 500g lean minced beef

  • 125g spinach

  • 115g ricotta

  • 125ml red wine

  • 2tbsp olive oil

  1. Heat 1 tbsp of the olive oil in saucepan over a medium heat. Add half the onion and sauté for a few minutes until softened.
  2. Add the cooked onion to the minced beef, ricotta and basil. Season and combine with your hands
  3. Roll the mixture into balls and place them in a sealed container in the fridge, while you make the sauce
  4. In the same pan, heat the remaining oil and add the onion, garlic and capsicum and sauté until soft
  5. Add the passata and spinach and bring to the boil
  6. Reduce the heat and add the red wine and simmer for 15 – 20 minutes
  7. Add the meatballs to the sauce, ensuring with are completely covered. Simmer for another 20 minutes, or until the meatballs are cooked through





Serving size:



Nutrition per serving

Protein Carbs Fat Fibre
32g 6g 18g 4g




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