We craved spaghetti bolognese but wanted a change from the usual mince, so we decided to try it with meatballs! This dish features tender beef meatballs in a rich, flavourful tomato sauce. High in protein and low in carbohydrates, it’s perfect for those following a gastric sleeve diet. Easy to prepare and great for meal prep, these meatballs are sure to become a favourite in your healthy eating plan.
| For the Meatballs: | For the Tomato Sauce: |
| 24x Meatballs…. | 3 medium red onions, finely chopped |
| 6 cloves garlic, finely chopped | |
| 4 fresh ripe tomatoes, chopped (optional) | |
| 500g passata (or tomato puree mixed with water) | |
| 3 large red peppers, finely sliced | |
| 2 sprigs fresh rosemary | |
| Salt & pepper to taste | |
| 4 tablespoons olive oil |
Images
Instructions
Cook the Meatballs:
- Cook the meatballs
Prepare the Tomato Sauce:
- While the meatballs are baking, heat the remaining olive oil in a large frying pan over medium heat.
- Add the finely chopped onions and fry for around 2-3 minutes until softened but not browned.
- Add the garlic and fresh tomatoes and continue to sauté for around 5 minutes with the lid on, over gentle heat.
- Season the passata with salt and pepper, then pour over the onion and garlic mixture. Gently warm through for 1-2 minutes.
- Add the sliced peppers and fresh rosemary. Stir gently to combine and cover.
- Allow the sauce to simmer gently for 15 minutes.
Combine Meatballs and Sauce:
- Add the baked meatballs to the simmering sauce.
- Continue to cook for another 15 minutes over very low heat, allowing the flavours to meld.
Serve:
- We use spaghetti when we have this dish, you can use other things like cauliflower rice.
Enjoy your Beef Meatballs!