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Baked Lemon Sage Meatballs

Baked Lemon Sage Meatballs

There nothing better than a good meatball. They can be such a delicious morsel of food to eat. And I love how many different interpretations there are out there when it comes to them.  I’m always playing around with different flavours and ingredients in mine and these latest Baked Lemon Sage Meatballs are amazing.

They are rich and tasty, packed full of flavour that feels indulgent. The thick tomato sauce balances perfectly with the light lemony sage flavour in the meatballs and there is a wonderful garlic background that permeates all through the dish. Amazingly, they are also quite a healthy meatball despite the rich and decadent flavour.

The flavour in these baked lemon sage meatballs is gentle enough that they are perfect for kids and adults alike. And having them cook in the oven makes them a simple family meal to be able to put together mid week. Perfect on so many fronts!

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Baked Lemon Sage Meatballs

Ingredients

1 small red onion finely sliced
4-5 cloves of garlic, crushed
1 small carrot, finely grated
1 teaspoon olive oil
1 jar passata
1 teaspoon chicken stock powder
Thyme – a few sprigs
Basil – about a dozen leaves
600 pork mince
Salt & pepper
1 lemon, zest & juice
1 tablespoon finely chopped sage leaves (about 8-10 leaves)

Instructions

1
Combine the onion, 3 cloves of garlic, carrot, olive oil and a pinch of salt in a saucepan. Sautee gently for a few minutes until softened. Add the passata, stock powder, thyme and basil and cook for 5 minutes. Add a little water to the sauce if you think it is too thick. Transfer to an oven proof casserole dish and set aside.
2
Place the pork mince, remaining crushed garlic, zest and juice of a lemon, pinch of salt, pepper to taste and the finely chopped sage into a bowl and mix well to combine. Form the mixture into 16 equal meatballs and place on top off the tomato sauce in the oven proof dish.
3
Bake uncovered in a 180 degree preheated oven for about 30 minutes or until the meatballs are cooked through.
4
Serve with pasta or zucchini noodles and top with Parmesan cheese, if desired.
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