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Greek meatballs in one-pan tomato sauce

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 12 10% fat beef meatballs
  • 1 onion finely chopped
  • 1 teaspoon ground cumin
  • 400 g tinned chopped tomatoes with olive oil and garlic
  • 1 tablespoon liquid beef stock concentrate
  • 50 g reduced-fat feta cheese
  • 5 grams basil

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

222kcal

Energy (kJ)

928kJ

Protein (g)

21.1g

Carbohydrate incl. fibre (g)

12.9g

Carbohydrate excl. fibre (g)

9.9g

Sugar (g)

6.7g

Fibre (g)

2.9g

Fat (g)

10.4g

Saturated fat (g)

4.1g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

60mg

Sodium (mg)

474mg

Salt (g)

1.18g

Vitamin A (IU)

81IU

Vitamin C (mg)

2.0mg

Calcium (mg)

12mg

Iron (mg)

0.42mg

Potassium (mg)

56mg

Total

887kcal

3711kJ

84.4g

51.5g

39.8g

26.7g

11.7g

41.7g

16.5g

0.4g

0.3g

0.1g

0.0g

238mg

1894mg

4.73g

325IU

8.1mg

49mg

1.69mg

222mg


  • 1 Cook the meatballs in a non-stick pan for 6-8 minutes, then add the onion and fry a further 2-3 minutes.
  • 2 Add the tomatoes, cumin and Knorr stock with 100ml water and cook for 4-5 minutes. Season with black pepper. Meanwhile cook some rice according to pack directions.
  • 3 Serve the meatballs on a bed of rice, and garnish with the feta cheese.