with Garden Salad, Creamy Pesto & Almonds
For meatballs with some Mediterranean vibes, lace them with our rich garlic and herb seasoning. Then add an extra layer of flavour by coating them in our caramelised onion chutney before serving over a simple and textural salad to balance out the richness. Don't forget the drizzle of creamy basil pesto dressing to tie everything together. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Celery
1 bag
Carrot
1
Cucumber
1
Flaked almonds
1 packet
Beef mince
1 packet
Garlic & herb seasoning
1 sachet
Fine Breadcrumbs
0.5 packet
Eggs
1
Onion chutney
1 packet
Mixed salad leaves
1 bag
Balsamic vinegar
drizzle
Creamy pesto dressing
1 packet
• Finely chop celery. • Grate carrot. • Slice cucumber into thin slices.
• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning regularly, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat. • While the meatballs are cooking, combine mixed salad leaves, celery, carrot and cucumber in a medium bowl. Just before serving, add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste. TIP: Dressing the salad just before serving will help the leaves stay crisp!
• Divide garden salad between bowls. Top with Mediterranean beef meatballs, spooning over any remaining glaze from the pan. • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!
2342
kJ
Energy (kJ)
34.9
g
Fat
8.1
g
of which saturates
24.4
g
Carbohydrate
15.7
g
of which sugars
6.8
g
Dietary Fibre
35.7
g
Protein
803
mg
Sodium
