650glean mince
1 egg
8 mini toasts crushed
1/2 grated onion
1/3c fresh parsley chopped
1 1/2 tbsp dried oregano
1/1/2 tbsp dried basil
1 tbsp garlic powder
1tsp ground nutmeg
sprinkle of dried chili flakes
S&P to season
tomato sauce
1 chopped onion
2 cloves minced garlic
7 chopped tomatoes
500ml stock
2 tbsp fresh parsley
spribkle dried oregano
1/3c fresh basil
S&P to taste


For the sauce, saute onion in a non-stick pan. Add tomatoes, garlic and cook till soft. Add stock and herbs and simmer for 30 mins.
For the Meatballs - In a bowl, combine mini toasts and onion, mix until it is soft. Add herbs and seasoning, mix through. Add beef mince and egg. Mix until combined. Roll mixture into balls.
Fry balls in a pan until just browned. Place browned meatballs on a paper towel to get rid of excess fat.
Once the sauce is ready, blend half in processor/blender then add back to the pot.
Transfer the sauce to the pan and add meatballs.
Simmer for 30mins. and serve ontop of konjac spaghetti.
Sprinkle with fresh herbs and parmesan if your daily allowance allows. Enjoy

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