with Roasted Veggies
Tonight's tender shawarma-spiced meatballs have a surprising twist: Their added boost of flavour comes from the addition of briny olives. Spiced roasted peppers, carrots and onion petals round out this Cal and Carb Smart meal, while a drizzle of creamy hummus provides a zippy finish. Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Allergens
Utensils
Tags
Ground Beef
250 g
Mixed Olives
30 g
Carrot
1 unit(s)
Yellow Onion
1 unit(s)
Shawarma Spice Blend
1 tbsp
Hummus
4 tbsp
Mayonnaise
2 tbsp
Parsley
7 g
Panko Breadcrumbs
0.25 cup
Sweet Bell Pepper
1 unit(s)
White Wine Vinegar
1 tbsp
Spring Mix
56 g
Salt
0.375 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Peel, then quarter onion. Separate onion petals.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut carrot into 1/2-inch coins.
- Roughly chop parsley.
- Drain, then cut olives in half.
- Add carrots, peppers, onions, 1 tsp (2 tsp) Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until golden-brown, 14-16 min.
- Meanwhile, add beef, panko, half the parsley, remaining Shawarma Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture.) Season with pepper, then combine.
- Form beef mixture into 8 equal-sized patties (16 patties for 4 ppl).
- Add one olive half to the middle of each patty, then shape and press patty firmly around olive, fully enclosing it to create a ball.
- Repeat until all meatballs are formed.
- Arrange meatballs on another parchment-lined baking sheet.
- Roast in the top of the oven until cooked through, 12-14 min.**
- Meanwhile, add mayo, hummus, vinegar, 1 tbsp (2 tbsp) water and remaining parsley to a small bowl.
- Season with salt and pepper, then whisk to combine.
- Divide spring mix and roasted veggies between bowls. Top with olive-stuffed meatballs.
- Drizzle hummus sauce over top.
640
kcal
Calories
44
g
Fat
10
g
Saturated Fat
33
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
31
g
Protein
85
mg
Cholesterol
1020
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
125
mg
Calcium
5
mg
Iron
with Sugar Snap Peas and Peppers
