CHILLI BEEF MEATBALLS WITH SPRING VEGETABLES


TOTAL TIME: 45 MIN

SERVINGS: 2

CALORIES/SERVING: 357 CALS


INGREDIENTS

  • 100 Gram cauliflower (chopped into florets)

  • 80 Gram zucchini (cut lengthwise)

  • 80 Gram carrot (peeled and cut into sticks)

  • 80 Gram green beans (ends trimmed)

  • 80 Gram frozen green peas

  • 30 Gram feta cheese (crumbled)

  • 150 Gram lean beef mince (meatballs)

  • 40 Gram brown onion (diced (meatballs)

  • 5 ml olive oil (1 tsp. (meatballs)

  • 40 Gram wholemeal breadcrumbs (meatballs)

  • 1 x 50g egg (meatballs)

  • 0.5 Teaspoon dried parsley (meatballs)

  • 0.5 red chilli (meatballs)

  • 0.5 Teaspoon cumin (meatballs)

  • 0.5 Teaspoon ground paprika (meatballs)

  • Pinch himalayan salt & pepper (meatballs)

METHOD

  1. Combine the meatball ingredients together in a large bowl.

  2. Using clean hands, roll the mixture into medium-sized balls and transfer to a plate. Place in the fridge for 30 minutes.

  3. Pre-heat the oven to 200˚C and line a baking tray with baking paper. Place the meatballs evenly on the tray and bake for approximately 15 minutes or until cooked through. You can turn the meatballs after about 8 minutes to ensure they cook evenly.

  4. Meanwhile, steam the chopped cauliflower, carrots, and green beans in a steaming basket over boiling water for 3-4 minutes. Add the zucchini and peas and cook until softened.

  5. Divide the cooked meatballs and veggies into two servings. Serve one portion and top with half of the feta cheese. Refrigerate the remaining portion for tomorrow's leftovers.

NUTRITION

Serving size 369g

Calories 357 cal

Protein 30.1g

Fat, total 14.6g

- saturated 5.3g

Carbohydrate 23.1g

- sugars 9.4g

Sodium 480mg


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