Mediterranean Meatball Bake

with Kalamata Olives

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Low-Carb
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Low-Carb
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Instructions

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1 Prep veggies

Cut eggplant, zucchini and bell pepper to chunks. In a bowl, combine with olive oil, Dijon mustard, dried thyme, salt and black pepper.

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2 Roast veggies

Preheat the oven to 225°C. Pour the vegetables to an oven tin lined with baking paper. Roast for 20 minutes.

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3 Fry onion

Meanwhile, peel and mince shallots and garlic. Heat oil in a pan over medium-high heat. Fry shallots for 3 minutes. Add garlic and fry for 2 minutes. Pour on a plate to cool.

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4 Make meatballs

In a bowl, combine meat mince, fried and cooled shallots and garlic, salt and black pepper. Massage well until the mixture becomes sticky. With oiled hands, form into meatballs.

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5 Add and finish

Add meatballs and olives to the tin with the pre-roasted veggies. Continue roasting for 10 minutes. Finish with a squeeze of lemon juice, and serve.

Tips for fussy eaters

Serve their meatballs and veggies with boiled rice or pasta.

Pro tip

Pour a bit of oil to a small bowl and add some in your hands between rolling each meatball. That way the mixture doesn't stick to your hands.

Colour therapy!

Cooking Time: 40 min

Cals 661 · Prot 58.1 · Carbs 28.9 · Fat 36

Ingredients

Number of people

Veggie bake

Eggplant 400 Grams
Zucchini, small 2 Pieces
Red bell pepper 1 Pieces
Olive oil 2 Tbsp
Dijon mustard 5 Grams
Dried thyme 2 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Meatballs

Beef mince 400 Grams
Shallots 1 Pieces
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Pitted kalamata olives 50 Grams
Lemon 1 Pieces

Colour therapy!

Cooking Time: 40 min

Cals 661 · Prot 58.1 · Carbs 28.9 · Fat 36

Instructions

photo

1 Prep veggies

Cut eggplant, zucchini and bell pepper to chunks. In a bowl, combine with olive oil, Dijon mustard, dried thyme, salt and black pepper.

photo

2 Roast veggies

Preheat the oven to 225°C. Pour the vegetables to an oven tin lined with baking paper. Roast for 20 minutes.

photo

3 Fry onion

Meanwhile, peel and mince shallots and garlic. Heat oil in a pan over medium-high heat. Fry shallots for 3 minutes. Add garlic and fry for 2 minutes. Pour on a plate to cool.

photo

4 Make meatballs

In a bowl, combine meat mince, fried and cooled shallots and garlic, salt and black pepper. Massage well until the mixture becomes sticky. With oiled hands, form into meatballs.

photo

5 Add and finish

Add meatballs and olives to the tin with the pre-roasted veggies. Continue roasting for 10 minutes. Finish with a squeeze of lemon juice, and serve.

Tips for fussy eaters

Serve their meatballs and veggies with boiled rice or pasta.

Pro tip

Pour a bit of oil to a small bowl and add some in your hands between rolling each meatball. That way the mixture doesn't stick to your hands.

Ingredients

Number of people

Veggie bake

Eggplant 400 Grams
Zucchini, small 2 Pieces
Red bell pepper 1 Pieces
Olive oil 2 Tbsp
Dijon mustard 5 Grams
Dried thyme 2 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Meatballs

Beef mince 400 Grams
Shallots 1 Pieces
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Pitted kalamata olives 50 Grams
Lemon 1 Pieces
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