Mediterranean Meatball Bake
with Kalamata Olives
Colour therapy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
40 min
Colour therapy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Meatballs
Lean beef mince
0 Grams
Allergens
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) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*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 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.
2 Roast veggies
Preheat the oven to 225°C. Pour the vegetables to an oven tin lined with baking paper. Roast for 20 minutes.
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.
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.
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.
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