Mozzarella meatballs

It doesn't get much better than this. These meatballs are simple and nourishing - high in protein, plenty of fibre and absolutely delicious. Perfect comfort food for pregnant or postpartum mummas, and great for the whole family to enjoy.

Serves 4

Ingredients

2 cloves garlic, crushed

500g beef or lamb mince

Handful parsley, finely chopped (or use 1 tsp dried oregano)

1/2 tsp salt

2 tbl extra virgin olive oil

400 g jar of sugo/passatta

1 cup of bone broth

1 tbl balsamic vinegar

1 tin chickpeas

1 zucchini, grated

250g mozzarella ball, thinly sliced

400g pasta of choice

Method

Preheat oven to 180 degrees.

Add garlic, mince, parsley and salt together in a bowl and mix using your hands. Roll into golf ball sized balls.

Heat a large oven proof dish with the olive oil and add the meatballs. Brown off for 5 minutes or so, then add the sugo/passata, bone broth, balsamic vinegar and chickpeas. Stir gently, bring to a simmer then transfer to the oven for 15 minutes (if you don't have an oven proof dish, continue to simmer on the stove).

Remove from oven, stir through zucchini, season with salt and pepper then top with mozzarella. Pop back in the oven for another 25 minutes. The sauce should reduce and the top should be golden.

Meanwhile, cook pasta as per packet instructions.

Remove meatballs from oven and serve on top of pasta with some fresh parsley.

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