avec pesto de poivrons rouges, légumes grillés et rôties à l'ail
De tendres boulettes de viande flottent dans un pesto de poivrons rouges avec des tomates et des courgettes grillées. N'oubliez pas les rôties à l'ail! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion.
Allergens
Utensils
Tags
Porc haché
250 g
Pesto au poivrons rôtis
0.5 cup
Chapelure italienne
2 tbsp
Feta, émietté
0.25 cup
Courgette
1 unit(s)
Bébés épinards
56 g
Petit pain ciabatta
1 unit(s)
Petites tomates
113 g
Sel d'ail
1 tsp
Beurre non salé
2 tbsp
Huile
1 tbsp
Sel
0.1 tsp
Poivre
0.125 tsp
- Prick tomatoes with fork.
- Roughly chop spinach, then finely chop only 1 tbsp (2 tbsp).
- Cut zucchini into1/4-inch quarter-moons.
- Halve ciabatta. Arrange on an unlined baking sheet, cut-side up.
- Spread 2 tbsp (4 tbsp) butter on rolls. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Set aside.
- Add pork, finely chopped spinach, Italian breadcrumbs and 1/2 tsp (1 tsp) garlic salt to a large bowl. Season with pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on parchment-lined baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and baby tomatoes. Cook, stirring occasionally, until tomatoes are blistered and zucchini is tender, 4-5 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Season with salt and pepper.
- Add red pepper pesto, 1/4 cup (1/2 cup) water and roughly chopped spinach. Cook, stirring often, until spinach is wilted, 1-2 min.
- Remove the pan from heat.
- Toast rolls in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on buns so they don't burn.)
- Add meatballs to the pan with sauce, then toss to combine.
- Cut ciabatta into points.
- Divide veggies, meatballs and ciabatta between plates.
- Sprinkle feta over top.
750
kcal
Calories
54
g
Fat
19
g
Saturated Fat
36
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
1780
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
5
mg
Iron
avec pesto de poivrons rouges, légumes grillés et rôties à l'ail