Low carb store: Meatball bombs

Ingredients

• 120g grated mozzarella
• 65g almond flour
• 2 tbsp full fat cream cheese
• 1 medium egg
• 1/2 tsp dried herbs
• 2 tbsp butter
• 1 garlic clove
• 4 cooked meatballs
• 8 tbsp passata

Pre-heat the oven to 180c and prepare a baking sheet with a layer of greaseproof paper. Put the mozzarella and cream cheese in a bowl and microwave for 30 seconds – stir. Add the egg and almond flour and mix to a dough. Divide into 4 equal parts and flatten out gently with the palm of your hand. Place a meatball in the centre of each circle and top with a good dollop of passata and a sprinkle of mozzarella. Bring the sides up and around the meatball and squeeze together at the top to form a parcel. Crush the garlic clove and melt with the butter. Spoon the butter over each of the bombs and sprinkle with herbs. Cook in the oven for about 20 minutes or until golden brown. Devour immediately.