Bocconcini Filled Mediterranean Meatballs

Makes 20 small meatballs

500g lean beef mince
1 cup multigrain breadcrumbs
6 cherry tomatoes, finely diced
40g chargrilled red capsicum, finely diced
2 tablespoons basil, chopped
2 tablespoons tomato relish
1 egg
Salt and pepper to taste
5 mini bocconcini balls, cut into quarters

Place all ingredients (except bocconcini) in a bowl and mix well. Roll into walnut sized balls. Make a small hole and press in bocconcini, then encase within the meat mixture. Place onto a non-stick or oiled oven tray and place in a pre-heated oven at 180°C for 15 minutes or until cooked through and golden.

Suitable to freeze.

Nutrition information (per 2 meatballs): kilojoules 725, calories 172, protein 17g, fat 6.5g, saturated fat 3g, carbohydrate 10.5g, fibre 1g.

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