Italian Meatballs

Name: Italian Meatballs with Caponata Vegetables
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Grass fed Beef Mince; 45 Grams of Parmesan; 15 Grams of Fresh basil; 15 Grams of Fresh parsley; 6 Grams of Dijon mustard; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Tbsp of Olive oil; 1 Piece of Organic Eggs; 40 Grams of Almond flour; 1 Piece of Shallots; 1 Piece of Eggplant; 1 Piece of Red onion; 250 Grams of Cherry tomatoes; 4 Tbsp of Olive oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 100 ML of Water; 5 Grams of Brown sugar; 50 Grams of Green olives; 20 Grams of Capers; 1 Tsp of Black pepper; 10 Grams of Pine nuts

with Caponata Vegetables

If you love classic Italian flavours, this one's for you! It's packed with them.

433 Reviews

Cals 845 · Prot 64 · Carbs 49 · Fat 48

Low Carb

40 min

Italian Meatballs with Caponata Vegetables

If you love classic Italian flavours, this one's for you! It's packed with them.

433 Reviews

Cals 845 · Prot 64 · Carbs 49 · Fat 48

Low Carb

Ingredients

For meatballs

Grass fed Beef Mince

350 Grams

Parmesan 4*

45 Grams

Fresh basil

15 Grams

Fresh parsley

15 Grams

Dijon mustard 13*

6 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Olive oil

2 Tbsp

Organic Eggs 5*

1 Piece

Almond flour 1*2*

40 Grams

Shallots

1 Piece

Caponata

Eggplant

1 Piece

Red onion

1 Piece

Cherry tomatoes

250 Grams

Olive oil

4 Tbsp

Salt

0.5 Tsp

Tomato paste

50 Grams

Water

100 ML

Brown sugar

5 Grams

Green olives

50 Grams

Capers

20 Grams

Black pepper

0.5 Tsp

To serve

Pine nuts 2*

10 Grams

Allergens

*4 Milk, *13 Mustard, *5 Eggs, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3535 / 845
Fats (g)	48.2
of which saturated (g)	13.9
Carbohydrates (g)	49
of which sugars (g)	22.9
Fibers (g)	15.5
Proteins (g)	63.8
Salt (g)	3.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make meatballs

Grate half of the Parmesan.
Peel and chop the shallots very finely.
Chop the fresh basil and parsley.
Add the beef mince, Parmesan, half the basil and parsley, eggs, almond flour, Dijon, shallots, salt and pepper to a bowl.
With clean hands, knead until tender.
Shape into meatballs.
Refrigerate.

Tip! Wet your hands when shaping the meatballs! This way the meat won't stick to them.

2 Prep

Chop the eggplant into small cubes.
Peel and chop the red onion.
Rinse the cherry tomatoes.
Lightly toast the pine nuts in a hot dry pan.
Set aside.

3 Fry vegetables

Heat a large pan over a medium heat with a generous drizzle of oil.
Once hot, add the eggplant.
Fry with a pinch of salt for 5 min.
Add the onion.
Fry for 5-7 min further or until the eggplant has browned and softened.
Don't hurry this step and don't skimp on the oil.

4 Simmer

Add the cherry tomatoes, tomato paste, measured water, brown sugar, olives, capers and black pepper.
Cover with a lid.
Simmer over a low heat for 15 min.
Once done, add the remaining fresh basil and parsley.
Season with salt and pepper if needed.

5 Fry meatballs

Meanwhile, heat a second pan over a medium-high heat with a drizzle of olive oil.
Once hot, add the meatballs.
Fry for 5-6 min or until browned all over and cooked through.