SRSLY RECIPES

Beef Meatballs with Tomato Sauce & Seeded Breadcrumbs

Name: Beef Meatballs with Tomato Sauce & Seeded Breadcrumbs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: British-inspired
Ingredients: 2 slices SRSLY Seeded Artisan Sliced Bread (36g), finely blitzed into fresh crumbs; 250g lean beef mince, 5% fat; 1 medium egg (about 50g without shell), beaten; 1 small onion (80g), finely chopped, divided; 2 small garlic cloves (6g), finely chopped, divided; 2 tsp olive oil (10ml), for the pan; 400g passata; 1 tbsp tomato purée (20g); 1 tsp dried oregano (1g); 100g baby spinach; 300g courgettes, cut into ribbons with a vegetable peeler; 10g Parmesan, finely shaved; 2 tbsp chopped flat-leaf parsley (5g); A generous pinch of black pepper (about 0.4g)

Juicy beef meatballs, rich tomato sauce and courgette ribbons, finished with a little Parmesan. Approximately 43.9g protein, 447 kcal and 19.3g net carbs per complete stated serving.

Prep20 minutes

Cook35 minutes

Serves2

~43.9g Protein

~447 kcal Calories

~19.3g Net carbs

~9.1g Fibre

~15g Sugars

Jump to recipe Shop SRSLY Seeded Artisan Sliced Bread

WHY YOU'LL LOVE IT

Everyday ingredients. A delicious new use.

Finely crumbed seeded bread helps these lean beef meatballs stay tender. Four meatballs per person, all the sauce, courgette ribbons and the measured Parmesan are included in one serving.

Familiar food, with nutrition made clear

Protein from familiar ingredients

Approximately 43.9g protein per complete stated serving, from beef, egg, seeded bread and Parmesan.

Fibre in the mix

Approximately 9.1g fibre per serving. The featured bakery product contributes alongside the vegetables in this recipe.

Keep a freezer staple ready

Keep a pack of SRSLY Seeded Artisan Sliced Bread ready in the freezer. Follow the pack storage and defrosting instructions. Shop SRSLY Seeded Artisan Sliced Bread

LET'S MAKE IT

Beef Meatballs with Tomato Sauce & Seeded Breadcrumbs

Makes 2 servings. One serving: 4 meatballs, sauce, ribbons and Parmesan. Nutrition includes every stated ingredient, cooking fat, topping, dip and side.

Ingredients

2 slices SRSLY Seeded Artisan Sliced Bread (36g), finely blitzed into fresh crumbs

250g lean beef mince, 5% fat

1 medium egg (about 50g without shell), beaten

1 small onion (80g), finely chopped, divided

2 small garlic cloves (6g), finely chopped, divided

2 tsp olive oil (10ml), for the pan

400g passata

1 tbsp tomato purée (20g)

1 tsp dried oregano (1g)

100g baby spinach

300g courgettes, cut into ribbons with a vegetable peeler

10g Parmesan, finely shaved

2 tbsp chopped flat-leaf parsley (5g)

A generous pinch of black pepper (about 0.4g)

Nutrition & tips

Method

Mix and shape

Mix the fresh seeded breadcrumbs with the egg and rest for 5 minutes. Add the beef, half the onion, half the garlic, parsley and pepper. Mix gently just until combined. Divide into eight equal meatballs, roughly 4cm across. Overworking the mixture makes them firm.

Brown the meatballs

Heat the oil in a 26cm non-stick sauté pan over medium heat. Brown the meatballs for 5–6 minutes, turning gently so they colour on several sides. Transfer to a plate; they will finish cooking in the sauce.

Build the tomato sauce

Add the remaining onion to the same pan and soften for 4–5 minutes, adding 1 tbsp water if the pan looks dry. Stir in the remaining garlic and purée for 30 seconds. Add the passata, oregano and 100ml water and bring to a gentle simmer.

Simmer until cooked

Return the meatballs and their juices to the pan. Cover loosely and simmer for 12–15 minutes, turning once, until the centres are piping hot and cooked through with no pink meat. Stir in the spinach and let it wilt.

Steam the ribbons and serve

Put the courgette ribbons in a wide saucepan with 2 tbsp water. Cover and steam for 2–3 minutes until just tender, then drain well. Divide between two bowls and add four meatballs each, all the sauce, and half the Parmesan.

THE SRSLY SWAP

Start with SRSLY Seeded Artisan Sliced Bread

Use SRSLY Seeded Artisan Sliced Bread for this recipe and keep the rest of the pack ready for another meal. Follow the pack storage instructions.

Shop SRSLY Seeded Artisan Sliced Bread

Nutrition & tips

Estimated per complete stated serving: 447 kcal; protein 43.9g; net carbs 19.3g; sugars 15g; fibre 9.1g; fat 18.9g; saturates 5.6g; salt 1g.

One serving is 4 meatballs, sauce, ribbons and Parmesan. All stated cooking fat, coatings, toppings, sauces, dips and sides are included. Total elapsed time: approximately 55 minutes.

Use fresh fine crumbs, not whole seeds alone: the bread and egg hold moisture in the meatballs.

This serving includes courgette ribbons rather than pasta. Bread, pasta or extra cheese served alongside must be added to the nutrition.

Use a wide pan so the meatballs brown rather than steam. A loosely fitted lid lets the tomato sauce reduce gently.

UK carbohydrate: approximately 19.3g per serving. UK carbohydrate already excludes fibre: do not subtract fibre again. Net carbs use the featured SRSLY product’s stated values, allowing for its listed polyols. Nutrition is estimated using current SRSLY product tables and representative ingredient labels; brands and actual weighed portions vary.

More meal inspiration: Bonfire Beans on Toast

Item added to your cart

Beef Meatballs with Tomato Sauce & Seeded Breadcrumbs

Everyday ingredients. A delicious new use.

Familiar food, with nutrition made clear

Protein from familiar ingredients

Fibre in the mix

Keep a freezer staple ready

Beef Meatballs with Tomato Sauce & Seeded Breadcrumbs

Method

Mix and shape

Brown the meatballs

Build the tomato sauce

Simmer until cooked

Steam the ribbons and serve

Start with SRSLY Seeded Artisan Sliced Bread

Nutrition & tips

Country/region