Mediterranean Double Beef Meatballs & Roast Veg

• Meanwhile, in a medium bowl, combine beef mince, 
Mediterranean seasoning, fine breadcrumbs, the 
egg and a pinch of pepper.
• Using damp hands, roll heaped spoonfuls of beef 
mixture into small meatballs (4-5 per person). 
Transfer to a plate.

• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook garlic until fragrant,  
1 minute. Transfer to a small heatproof bowl.
• Add Greek-style yoghurt and basil pesto to garlic 
oil mixture, then mix to combine. Season to taste 
with salt and pepper.

• Wipe out the frying pan, then return to medium-high 
heat with a drizzle of olive oil. 
• Cook meatballs, turning, until browned and cooked 
through, 8-10 minutes (cook in batches if your pan 
is getting crowded). 

• Meanwhile, roughly chop kalamata olives.
• To the roasted veggie tray, add baby spinach 
leaves, olives and a drizzle of vinegar. 
• Toss until well combined. Season to taste.