Baked meatballs with spring salad
3
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This healthy dinner involves cooking the meatballs in the oven instead of the frying pan, and serving them with green veg in place of spaghetti
Ingredients
Extra lean pork mince (5% fat), raw
500 g
Breadcrumbs, dried
25 g, wholegrain
Egg, whole, raw
1 medium, raw
Carrots, raw
100 g, grated
Onion
½ large, grated
Asparagus, raw
600 g, rimmed and chopped
Peas, fresh or frozen
60 g, frozen
Courgette
2 medium, peeled into ribbons
Spinach
100 g, young leaf
Olive Oil
1 tablespoon(s)
Balsamic vinegar
1 teaspoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Parmesan Cheese
25 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mince, breadcrumbs, egg, carrot and onion in a bowl. Season and use your hands to mix everything together. Roll level tablespoonfuls of the mixture to make 20 small balls. Put the meatballs on a baking sheet and bake for 20 minutes until golden.
2
Meanwhile, to make the salad, cook the asparagus and peas in a pan of boiling water for 1-2 minutes. Drain and refresh in a bowl of iced water. Drain again and pat dry with kitchen paper.
3
Put the asparagus, peas, courgette and spinach in a bowl and season. Whisk together the oil, vinegar and lemon juice in a small bowl then drizzle over the salad and toss to combine.
4
Serve the salad topped with the meatballs and Parmesan shavings.
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