Mozzarella Stuffed Meatballs
in Tomato Broth with Kale
Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.
Cals 1013 · Prot 52 · Carbs 29 · Fat 78
Low Carb
30 min
Fun fact: Parmigiano Reggiano is named after the provinces in which it is made! Find it in Parma, Reggio Emilia, Modena, Bologna and Mantua.
Cals 1013 · Prot 52 · Carbs 29 · Fat 78
Low Carb
Ingredients
Meatballs
Beef mince
350 Grams
Mozzarella ball
4*
125 Grams
Red onion
1 Piece
Dried oregano
2 Grams
Garlic powder
2 Grams
Worcestershire sauce
6*11*
15 ML
Salt
0.5 Tsp
Broth
Spring onion
40 Grams
Carrot
1 Piece
Garlic cloves
2 Piece
Kale
100 Grams
Olive oil
1 Tbsp
Water
600 ML
Chicken stock cube
4*5*9*15*
0.5 Piece
White balsamic vinegar
14*
15 ML
Tomato paste
70 Grams
Green pesto
2*4*
30 Grams
Black pepper
0.5 Tsp
Salt
0.5 Tsp
Garnish
Parmesan
4*
30 Grams
Allergens
*4 Milk, *6 Fish, *11 Gluten, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide, *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) | 4236 / 1013 |
| Fats (g) | 78.1 |
| of which saturated (g) | 31.1 |
| Carbohydrates (g) | 29 |
| of which sugars (g) | 12.4 |
| Fibers (g) | 8.1 |
| Proteins (g) | 52.3 |
| Salt (g) | 3.1 |
*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 meatballs
Drain, squeeze and chop the mozzarella into a total of 6 pieces. Peel and grate the red onion. Add the mince, onion, 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.
2 Shape meatballs
Divide the mixture into 6 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.
3 Prep
Trim and finely chop the spring onion. Peel and finely chop the carrot. Peel and mince the garlic. Remove the kale from its stem and chop it roughly.
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.
5 Simmer
Add the measured water, 0.5 stock cube, balsamic vinegar, tomato paste and kale to the pan and simmer for 12 min or until the meatballs are cooked through. Turn the meatballs halfway through cooking. Season to taste with the pesto and pepper and salt.
Tip! Add a pinch of sugar to the tomato broth to round off its taste.
6 Serve
Meanwhile, grate the Parmesan. Serve the meatballs and the broth in shallow bowls and garnish with the grated Parmesan.
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