Recipe

• 500g extra lean, grass-fed beef mince

• 3 tablespoons of ground flaxseed meal

• 1 teaspoon of garlic powder

• 1 teaspoon of smoked paprika

• 2 medium zucchinis

• 2 red capsicums

• 250g mushrooms

• 1 red onion

• 1 bunch of broccolini

• 410g tin of Ardmona diced tomatoes with paste - mixed herbs

• 400g tomato passata

• Salt

• Grated parmesan

Method

1. Preheat the oven to 180 degrees celcius, fan forced.

2. In a bowl, mix the mince, ground flaxseed and spices together with a wooden spoon.

3. Roll the mixture into small meatballs and place evenly in a medium baking dish.

4. Chop the zucchini, capsicum, mushrooms and onion into small pieces and place them in the baking dish around the meatballs.

5. Pour the tinned tomatoes and passata evenly over the meatballs and vegetables.

6. Sprinkle generously with salt flakes and bake for 30 minutes.

7. Chop the broccolini into small pieeces, add to the baking dish and cook in the oven for a further 10 minutes.

8. Grate some fresh parmesan over the top and enjoy!