So a few people have been asking me
on how i made this and thought,
that I should just share it here. :)
It's quick, easy, delicious
and under 360 calories per servings!
Best of all there's no carbs,
which is what ive been trying to stay away
as much as possible for the next 2 months
as the wedding is closing up on us!
It's so simple, you'd be surprise yourself
that this is really under 30 mins!
And remember, the recipe is up to your liking
so theres alot of your own precision and preference
to change it around with the measurements.
There's no strict rule when it comes to this recipe!
Okay first things first, ingredients:
1) Minced chicken/ pork/ beef (your choice!) - About 400g makes about 16 balls)
(Tip: Due to religion i cant take beef, i choose chicken over pork
because it tends to be more moist compared to pork)
2) Mozzarella Cheese
3) Quarter of a zucchini
4) Broccoli (whole stalk)
5) Tomato puree/ paste (half a jar)
6) 20 ml of milk
******
First, season the meat with salt and pepper,
then roll them up into small balls.
It should weigh approx 25g each ball.
Dont want to get them too thick or its difficult
to cook them all the way thru.
(Tip: wet your hands so the meat wont stick
to your hands as you roll them up!)
Place them on a hot pan and add only
a teaspoon of olive oil to let it sizzle.
While that's cooking away,
cut up your broccoli (however big or small you like),
put them in a pot of boiling water first
to soften them up for about 3-5 mins
and while that is happening,
we chop up our zucchini into small chunks.
Zucchini is suppose to give you that fresh flavour,
although at the end of it, it will melt away in the background,
but still giving you that taste of a delicious questionmark.
Scoop the broccoli, zucchini and mix it into
your meatballs pan and along with your tomato puree/ paste.
(dont worry about water coming from your broccoli
as we are going to add in more water later)
To make your own tomato puree from scratch,
you can follow the recipe *here*
or anywhere on the internet,
but in this recipe, I used Prego sauce with mushroom
as I was kinda clearing out the fridge. haha!
Add the milk (i used low fat milk) for some creaminess,
then some water to loosen the texture up and stir on low fire.
(Depends on how thick and thin, you want the sauce to be)
While thats cooking in the pan
for a few minutes to let them
soak up all the sauce,
cut up how much cheese you would like
to be placed and pop that on top.
Cook for another few more seconds
for the cheese to melt.
WAHLAH! and your dish is ready to serve. haha :)
Hope you enjoyed that and happy cooking!
