Ingredients For the meatballs 250 g low fat beef mince
½ small onion or shallot
6 small Mozzarella squares (or ordinary cheese)
125 ml canned tomato juice 140 g canned tomato soup 100 g instant rice (uncooked)
For the zucchini 1 zucchini, coarsely grated
2 short cut bacon rashers, chopped
¼ cup self raising flour
2 small eggs
½ cup grated cheese
2 tbsp oil
1 small tomato, sliced
Method For the zucchini
Make this first as it takes slightly longer to cook.
Preheat the oven to 190°/170° fan forced, and line a deep loaf tin with baking paper.
Mix all the ingredients except the tomato in a bowl, and add salt and pepper to taste.
Spoon this mixture into the tin and top with the sliced tomato.
Bake for an hour or until a skewer inserted in the middle comes out clean. Leave to stand for a minute before slicing.
This can also be frozen.
For the meatballs
Combine the meat, onion and add some salt and pepper to taste.
Form into 6 meatballs.
Insert a piece of cheese into the middle of each meatball.
Roll the meat around the cheese, and then roll them in the rice.
Put them in a baking dish, and add three quarters each of the tomato soup and tomato juice, and then cover with the rest of the rice.
Cook in the same oven with the zucchini, for 35 to 40 minutes, and add the rest of the tomato juice if necessary during cooking.