Meatballs and veggie sticks with fennel tzatziki
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Adding grated fennel and dill to your tzatziki adds a great twist to the traditional dip.
Ingredients
Extra lean beef mince, raw
240 g, (Buy 300g)
Fresh thyme
2 tsp
Fresh dill
1½ tbs, finely chopped
Fennel seeds
¾ tsp, crushed
Garlic
1 clove(s), crushed
Olive oil
1 tsp
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Lemon juice
1 tbs
Fennel
1 baby, finely grated
Baby carrot
4 individual
Green string beans
8 individual, halved
Asparagus
6 spear(s), trimmed, cut into thirds
Wholegrain bread
80 g, (2x40g slices), crusty variety
Red radish
4 large, sliced
Cherry tomatoes
6 individual, halved or quartered
Instructions
1
Combine mince, thyme, 1 tbs dill, ½ tsp fennel seeds and garlic in a medium bowl. Roll level tablespoons of mince mixture into balls.
2
Heat oil in a small frying pan over medium-high heat. Cook meatballs, turning occasionally, for 6-8 minutes or until browned and cooked through.
3
Meanwhile, combine yoghurt, lemon juice, grated fennel and remaining dill and fennel seeds in a small bowl. Season.
4
Cook carrots in a small saucepan of boiling salted water for 3 minutes. Add beans and asparagus and cook for another 3-4 minutes or until vegetables are tender. Drain. Refresh under cold water. Drain.
5
Arrange meatballs, fennel tzatziki, bread, radish and tomato in lunchboxes or containers.
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