Middle Eastern beef meatballs
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Grated vegies are hidden in these mouth-watering meatballs, making them an excellent option for foodies or fussy eaters
Ingredients
Oil spray
1 x 3 second spray(s)
Brown onion
2 medium, finely chopped
Garlic
2 clove(s), crushed
Lean beef mince, raw
450 g
Ground cumin
1 tsp
Ground cinnamon
½ tsp
Ground allspice
½ tsp
Fresh flat-leaf parsley
2 tbs, chopped
Olive oil
1 tbs
Harissa
1½ tbs
Canned diced tomatoes
400 g
Beef stock
1 cup(s)
Carrot(s)
2 small, grated
Zucchini
2 small, grated
Pine nuts
1 tbs, toasted
Greek yoghurt, plain, low-fat, no added sugar
¼ cup(s)
Tabouli
½ cup(s)
Rocket
50 g
Wholemeal lebanese bread
160 g, (2x80g), torn
Instructions
1
Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add half the onion and garlic and cook, stirring, for 3–4 minutes or until onion has softened. Cool for 5 minutes.
2
Place mince, onion mixture, cumin, cinnamon, allspice and parsley in a bowl. Mix to combine. Roll tablespoons of mixture into meatballs. Refrigerate for 10 minutes.
3
Meanwhile, heat oil in a saucepan over medium heat. Add remaining onion and garlic and cook, stirring, for 5 minutes or until onion has softened. Stir in harissa, tomatoes and stock and bring to the boil. Boil for 2 minutes.
4
Add carrot, zucchini and meatballs. Reduce heat to low and simmer, covered, for 15–20 minutes or until meatballs are cooked through and sauce has thickened.
5
Combine tabouli and rocket in a large bowl and toss to combine. Divide meatball mixture among plates and top with pine nuts and yoghurt. Serve with tabouli salad and bread.
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