Bev's Happy Owls

Meatball Bake

SERVES 4 ~ Prep time 20 mins ~ Cook time 35 mins ~ SmartPoints 10 per serving

2 slices Weight Watchers Thick Sliced Wholemeal bread, blitzed into crumbs
3 tbsp skimmed milk
2 garlic cloves, crushed
Zest of ½ lemon
1 tsp fennel seeds
Pinch chilli flakes
500g extra-lean pork mince
Calorie controlled cooking spray
100g orzo pasta
125g light mozzarella
20g grated Parmesan

For the sauce
1 onion, chopped
2 garlic cloves, crushed
1 red and 1 yellow pepper, each deseeded and sliced
300ml chicken stock, made with ½ stock cube
400g tin chopped tomatoes

Preheat the oven to 200°C, fan 180°C, gas mark 6. Reserve 2 tbsp of the breadcrumbs and put the rest in a bowl with the milk, garlic, zest, fennel, chilli and mince. Season then combine.

Shape the mixture into 20 equal balls, put them in a baking dish and mist with cooking spray. Bake for 20 minutes, until browned.

Meanwhile, make the sauce. Mist a pan with cooking spray and fry the onion for 2 minutes. Add the garlic, peppers, and half the stock. Season and simmer for 5-7 minutes, until soft. Stir in the remaining stock and the tomatoes, and simmer for 5 minutes.

Cook the orzo to pack instructions and drain.

Add the orzo to the meatballs and pour over the sauce. Scatter over the cheese and the remaining breadcrumbs, and bake for 15 minutes, until golden.