Dinner: Delicious Italian Meatballs with Mozzarella

This article has 6 easy tips for losing that dangerous belly fat. The article cites that properly randomised controlled trials have shown that ‘a particularly high proportion of the fat lost on a low-carb diet is the dangerous and disease promoting abdominal fat’.


This is a lovely low carb recipe for when aubergines are in season. If they are not you can leave them out.


  • 1  onion finely chopped
  • 2 cloves of garlic finely minced
  • 1 small carrot finely chopped
  • 2 sticks of celery finely chopped
  • 1 tin of whole plum tomatoes
  • 1 medium aubergine diced
  • A handful of fresh thyme or rosemary
  • 600g (21 oz) of minced beef
  • 150g of fresh mozzarella cheese
  • 50 g of fresh parmesan cheese
  • A bay leaf, salt and pepper



First make the tomato sauce which can be made well in advance if you wish.

Gently sautee the onion, carrots, celery and garlic in some fat (any good fat of your choice, not vegetable oil) in a heavy based pot for about 10 minutes or until soft.

Add the aubergine with a tin of tomatoes and an equivalent volume of water to the pot. Add a handful of finely chopped fresh thyme or rosemary and the bay leaf. Season well and allow to simmer for about 25 minutes until the aubergine has fully softened.

When you are ready to make the meatballs, season the meat well and roll into balls approx the size of ping pong balls. Fry in a pan to brown them well. Then add them to the sauce and simmer for about 20 minutes to ensure that the meat is fully cooked.

Break up the Mozzarella cheese and scatter it along with the grated parmesan over the saucy meatballs. You can do this in the pot in which the sauce was cooked if it is oven proof. Place under a hot grill for about 10 minutes until the cheese is bubbling.

Enjoy drizzled with extra virgin olive oil and some nice non starchy greens of your choice. A handful of olives would also be a good addition to this at the sauce making stage.