Heat oil over medium heat until hot. Add onion, carrots, celery and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.

Meanwhile, heat oven to 350°F. Combine ground veal, mozarella, egg, onion, parsley,garlic and season, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs. Bake in 350°F oven  15 to 20 minutes or until cooked through, turning once.

Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.

Serve with small portion basmati rice or brown pasta 65g female, 85g men or 1 potato. 

If you wish to avoid Carbs in the evening serve with a salad or grilled vegetables.