Mediterranean Meatball Bake

with Kalamata Olives
Low-Carb
Calorie smart
Colour therapy!
Cooking time: 40 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Meatballs

Lean beef mince
0 Grams

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.

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