Quick Mediterranean Beef Meatballs
with Cucumber Salad, Creamy Pesto & Almonds
- Almond
- Gluten
- Wheat
- Eggs
- Milk
- Walnut
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Almond
- Cashew
For meatballs with some Mediterranean vibes, lace them with our rich garlic and herb seasoning. Then add an extra layer of flavour by coating them in our caramelised onion chutney before serving over a simple and textural salad to balance out the richness. Don't forget the drizzle of creamy basil pesto dressing to tie everything together. This recipe is under 650kcal per serving.
Ingredients
1
pear
1
carrot
1
cucumber
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
beef mince
1 sachet
garlic & herb seasoning
½ packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
caramelised onion chutney
1 bag
mixed salad leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Thinly slice pear. • Grate the carrot. • Slice cucumber into thin rounds.
• In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), the egg and garlic 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 caramelised onion chutney and a splash of water. Gently toss meatballs to coat. • While the meatballs are cooking, combine mixed salad leaves, pear, carrot and cucumber in a medium bowl. Just before serving, add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
TIP: Dressing the salad just before serving will help the leaves stay crisp!
• Divide cucumber salad between bowls. Top with Mediterranean beef meatballs, spooning over any remaining glaze from the pan. • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The caramelised onion glaze and creamy pesto dressing were standout hits, with the flaked almonds adding a satisfying crunch. Some found the meatballs a little mild and suggested adding extra spices to the mince mixture for more depth.
- Ease of prep: Most found this a genuinely quick and straightforward cook, though a few noted it took slightly longer than expected.
- Suggestions: Several customers added extra vegetables or served the dish alongside roasted vegetables or potatoes to make it more substantial. One reviewer tried cooking the meatballs in an air fryer with great results, and another mixed grated carrot into the mince for added texture. Adding the caramelised onion chutney with a little extra water and tossing quickly off the heat helps prevent it from sticking to the pan.
- Portions: A number of customers, particularly those cooking for four, felt the beef mince quantity was on the smaller side and would have preferred more meat relative to the salad.
