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: Soy, Milk, Peanuts, Sesame, 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!
