Oven Baked Pork Meatballs
Servings Prep Time
4 15
Cook Time
45
Servings Prep Time
4 15
Cook Time
45
Ingredients
  • 1Packets Konjac noodles390 grams
  • 400grams lean pork mince
  • 1tbsp dried Italian herbs
  • 1/2 cup quinoa flakes
  • 2cups tomato passata
  • 1/2cup reduced-fat mozzarella cheese
Instructions
  1. Preheat oven to 200c.
  2. Rinse and drain the konjac noodles then place at the bottom of a large baking dish.
  3. Combine mince with mixed herbs and quinoa flakes.
  4. Roll tablespoons of the mince mixture into balls and lay them out on top of the konjac noodles.
  5. Pour the passata over the top, cover with foil and bake in the oven for 30 minutes.
  6. Remove the foil, top with cheese and bake another 10-15 minutes until cheese is melted and golden.
  7. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Notes

The recipe is 364 calories per serve.

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 Oven Baked Pork Meatballs
Oven Baked Pork Meatballs
Votes: 12
Rating: 3.83
You:
Rate this recipe!
Prep Time 15
Cook Time 45
Servings
Ingredients
  • 1 Packets Konjac noodles 390 grams
  • 400 grams lean pork mince
  • 1 tbsp dried Italian herbs
  • 1/2 cup quinoa flakes
  • 2 cups tomato passata
  • 1/2 cup reduced-fat mozzarella cheese
Prep Time 15
Cook Time 45
Servings
Ingredients
  • 1 Packets Konjac noodles 390 grams
  • 400 grams lean pork mince
  • 1 tbsp dried Italian herbs
  • 1/2 cup quinoa flakes
  • 2 cups tomato passata
  • 1/2 cup reduced-fat mozzarella cheese
Oven Baked Pork Meatballs
Votes: 12
Rating: 3.83
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200c.
  2. Rinse and drain the konjac noodles then place at the bottom of a large baking dish.
  3. Combine mince with mixed herbs and quinoa flakes.
  4. Roll tablespoons of the mince mixture into balls and lay them out on top of the konjac noodles.
  5. Pour the passata over the top, cover with foil and bake in the oven for 30 minutes.
  6. Remove the foil, top with cheese and bake another 10-15 minutes until cheese is melted and golden.
  7. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Notes

The recipe is 364 calories per serve.