Baked Meatball Napolitana

For the meatballs:

(you can also use shop-bought meatballs)

·      500 g beef mince

·      2 eggs

·      2 Tbspn Psyllium husk

·      4 Tbpsn Parmesan cheese – grated

·      1 glove garlic – minced

·      2 Tbspn chopped parsley

·      ¼ tsp ground nutmeg

·      1 tsp salt

·      Black pepper

1.     Mix all the ingredients together and shape into meatballs.

2.     Fry in a pan or airfryer for 10 minutes.

For the Sauce

(you can also use a pre-prepared / shop bought Napolitana Sauce)

·      1 onion – finely chopped

·      2 tsp crushed garlic

·      2 tin chopped tomatoes or 700ml Tomato Passata

·      1 tsp xylitol

·      30 ml milk or cream

·      Dried origanum

·      Fresh basil

·      30 ml Parmesan cheese – grated

·      Oil for frying

·      Salt and black pepper

1.     Sautee the onion gently until soft and transparent.

2.     Add the garlic and sautee gently for a further minute.

3.     Add the tinned tomatoes or tomato passata, origanum, xylitol, salt and pepper. Bring gently to the boil. Simmer for 10 minutes.

4.     Take off the heat.

5.     Add the milk or cream and parmesan cheese.

6.     Using a stick blender, blend the sauce until smooth.

To put it together:

·      100g Mozarella – grated

·      6 tsp pesto

1.     Place the meatballs in an oven dish.

2.     Pour over the sauce

3.     Top with grated mozzarella and spoonfulls of pesto.

4.     Bake at 180C for about 45 minutes