Gluten and egg free baked meatball recipe using summer garden produce.
Turn on oven to heat to 180 degrees celcius
Add the olive oil and garlic to a pan on the stove top to gently heat until fragrant.
Add the passata and herbs to the oil and garlic. Add the water to the used passata bottle shake it to collect the tomato residue in the bottle and then add it to the pan.
Stir occasionally, bring to a simmer then remove from the heat
Add the two minces, the beans and zucchini, pine nuts and sage to a bowl and stir to combine well
Squeeze the meat mixture into balls the size of golf balls and place each one into a baking dish until the mixture is used
Tip the passata mixture over and around the meatballs and add the fresh tomatoes then place into the pre-heated oven to bake
Bake for 35 min and test readiness by removing one meatball from the pan and cutting it in half. If cooked the colour will be even through. If still pink in the middle return the pan to the oven for a further 5-10 minutes until cooked through
Served topped with fresh basil leaves, rice, or a salad of choice
Cook time will vary depending on how large you roll the meatballs. Try to keep their size uniform so they cook evenly.
If you run out of room for the meatballs in one dish add any left over ones to a separate tray to bake and then add them at the end to the main dish with the others and the passata sauce.