Mozzarella-Stuffed Meatballs

in Tomato Broth with Kale

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep meatballs

Drain, squeeze and chop all of the mozzarella into a total of 6/9/12 pieces. Peel and grate the red onion. Add the mince, onionalmond flour, oregano, garlic powder and Worcestershire sauce to a large mixing bowl. Season with salt. With clean hands, knead until all the ingredients are fully combined. 

photo

2 Shape meatballs

Divide the mixture into 6/9/12 pieces. Shape each piece into a meatball, with a piece of mozzarella in the middle. Take care when doing this, the meatballs shouldn't have cracks or they will burst open. Refrigerate.

photo

3 Prep

Trim and finely chop the spring onion. Peel and finely chop the carrot. Peel and crush the garlic. Remove the kale from its stem and chop it roughly. 

photo

4 Sauté

Heat a large non-stick pan over a medium heat with a generous drizzle of oil. Once hot, add the meatballs, spring onion and carrot to the pan and fry for 4-5 min or until the carrot is softened and the meatballs are browned. Add the garlic and fry for 30 sec further.

photo

5 Simmer

Add the water, stock cube, balsamic vinegartomato paste and kale to the pan and simmer for 12 min or until the meatballs are cooked through. Turn the meatballs half way through cooking. Season to taste with pepper and salt

photo

6 Serve

Meanwhile, grate the Parmesan. Serve the meatballs and the broth in shallow bowls and garnish with the grated Parmesan.

Tips for fussy eaters

Serve over boiled pasta!

Pro tip

Add a pinch of sugar to the tomato broth to round off its taste.

Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.

Cooking Time: 30 min

Cals 715 · Prot 60 · Carbs 31 · Fat 40

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Soft mozzarella 100 Grams
Red onion 1 Piece
Almond flour 40 Grams
Dried oregano 2 Grams
Garlic powder 2 Grams
Worcestershire sauce 15 Grams
Salt 1 Tsp

Broth

Spring onion 50 Grams
Carrot 1 Piece
Garlic cloves 2 Pieces
Kale 100 Grams
Olive oil 1 Tbsp
Water 600 ML
Chicken stock cube 1 Piece
White balsamic vinegar 15 ML
Tomato paste 70 Grams
Black pepper 1 Tsp
Salt 1 Tsp

Garnish

Parmesan 30 Grams

Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.

Cooking Time: 30 min

Cals 715 · Prot 60 · Carbs 31 · Fat 40

Instructions

photo

1 Prep meatballs

Drain, squeeze and chop all of the mozzarella into a total of 6/9/12 pieces. Peel and grate the red onion. Add the mince, onionalmond flour, oregano, garlic powder and Worcestershire sauce to a large mixing bowl. Season with salt. With clean hands, knead until all the ingredients are fully combined. 

photo

2 Shape meatballs

Divide the mixture into 6/9/12 pieces. Shape each piece into a meatball, with a piece of mozzarella in the middle. Take care when doing this, the meatballs shouldn't have cracks or they will burst open. Refrigerate.

photo

3 Prep

Trim and finely chop the spring onion. Peel and finely chop the carrot. Peel and crush the garlic. Remove the kale from its stem and chop it roughly. 

photo

4 Sauté

Heat a large non-stick pan over a medium heat with a generous drizzle of oil. Once hot, add the meatballs, spring onion and carrot to the pan and fry for 4-5 min or until the carrot is softened and the meatballs are browned. Add the garlic and fry for 30 sec further.

photo

5 Simmer

Add the water, stock cube, balsamic vinegartomato paste and kale to the pan and simmer for 12 min or until the meatballs are cooked through. Turn the meatballs half way through cooking. Season to taste with pepper and salt

photo

6 Serve

Meanwhile, grate the Parmesan. Serve the meatballs and the broth in shallow bowls and garnish with the grated Parmesan.

Tips for fussy eaters

Serve over boiled pasta!

Pro tip

Add a pinch of sugar to the tomato broth to round off its taste.

Ingredients

Number of people

Meatballs

Beef mince 350 Grams
Soft mozzarella 100 Grams
Red onion 1 Piece
Almond flour 40 Grams
Dried oregano 2 Grams
Garlic powder 2 Grams
Worcestershire sauce 15 Grams
Salt 1 Tsp

Broth

Spring onion 50 Grams
Carrot 1 Piece
Garlic cloves 2 Pieces
Kale 100 Grams
Olive oil 1 Tbsp
Water 600 ML
Chicken stock cube 1 Piece
White balsamic vinegar 15 ML
Tomato paste 70 Grams
Black pepper 1 Tsp
Salt 1 Tsp

Garnish

Parmesan 30 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...