Baked meatballs with springtime salad
3
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Take advantage of the vegies coming into season like asparagus, zucchini and baby spinach in this light spring inspired salad served with tasty baked meatballs.
Ingredients
Lean pork mince
400 g
Lean beef mince, raw
100 g
Multigrain breadcrumbs
25 g, (1/4 cup)
Egg(s)
1 medium
Carrot(s)
½ cup(s), grated, coarsely grated
Brown onion
½ medium, coarsely grated
Asparagus
2 bunch(es), cut into 4cm lengths
Frozen green peas
½ cup(s), (60g)
Zucchini
2 medium, peeled into ribbons
Baby spinach
100 g
Olive oil
1 tbs
Lemon juice
1 tbs
Balsamic vinegar
1 tbs
Shaved parmesan cheese
⅓ cup(s), (25g)
Instructions
1
Preheat oven to 200°C. Place pork and beef mince, breadcrumbs, egg, carrot and onion in a large bowl. Season with salt and pepper. Use clean hands to mix until well combined. Roll level tablespoonfuls of mixture into 16 balls. Place meatballs on a baking tray. Bake for 20 minutes or until lightly golden.
2
Meanwhile, cook asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green. Drain. Refresh in a bowl of iced water until cool to retain the bright green colour. Drain and pat dry with paper towel.
3
Place asparagus, peas, zucchini and baby spinach in a large bowl. Season. Combine olive oil, lemon juice and balsamic vinegar in a small bowl. Add to salad and toss to combine.
4
Divide salad among serving plates. Top with meatballs and parmesan.
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