Beef Meatballs & Tomato Salad
with Garlic Sauce & Almonds
- Gluten
- Wheat
- Eggs
- Milk
- Sesame
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
How many meatballs are too many? The answer is you can never have enough of these beef meatballs! Served with all-time favourites like a baby capsicum salad and topped with garlic sauce and almonds, it doesn’t get any better than this. This recipe is under 650kcal per serving and under 40g carbohydrates per serving. We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1
tomato
1 packet
celery
1
carrot
1 packet
beef mince
1 sachet
garlic & herb seasoning
½ packet
fine breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
onion chutney
1 packet
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1
eggs
(Contains: Eggs)
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Thinly slice celery. • Roughly chop tomato. • Grate carrot.
• 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 tomato in a medium bowl. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Divide tomato salad between bowls. Top with beef meatballs, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce and garnish with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious taste, with many praising the dish's flavourful profile.
- Ease of prep: Reviewers found this recipe quick and straightforward to prepare, making it a satisfying weeknight option.
- Portions: Several customers mentioned the generous serving size, noting there was plenty to eat.
