So that’s the leftovers, right there 🙂 Quick, easy, tasty (but my hubby sprinkled his chilli flakes on top, as he does with tomato type dishes)…and a good one to make extra for freezing.
2 large eggs, lightly whisked
700g lean ground beef
¼ cup green onion, sliced (or a finely chopped red onion if not low FODMAP)
1 Tbsp Italian herbs
1 tsp Himalayan mineral salt
1 tsp freshly ground pepper
(Optional: add ½ tsp garlic, crushed if not low FODMAP)
1 x 410g can diced tomatoes
2 Tbsp fresh, chopped rosemary
Drizzle of balsamic vinegar
½ cup fresh basil leaves to garnish
Preheat oven to 180C.
Mix meatball ingredients together well, and mould into balls a bit smaller than golf balls.
Place in 9×11 glass baking dish, and pop into the oven to bake for an initial 10 minutes.
After the 10 minutes are up, evenly pour the diced tomatoes, over the meatballs, and sprinkle with the rosemary. Drizzle with balsamic vinegar, and pop back into the oven for a further 15 minutes.