Calorie-Conscious Beef Meatball Panzanella

Nutrition per serve

Ingredients

• 1pcs red onion
• 2pcs tomato
• 2clov garlic
• 2pcs wholemeal bread rolls
• 10g Italian seasoning
• 300g lean beef mince
• 50g baby spinach leaves
• 1pcs olive oil spray (optional)
• 10ml red or white wine vinegar
• 5ml honey
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the onion. Cut the tomatoes into wedges. Crush or finely chop 2 garlic cloves. Thinly slice the bread rolls widthwise (see Make it yours).
2. Step 2 — Bake bagel crisps
   Put the bread, garlic and ½ tsp Italian seasoning in a bowl, season with salt and pepper and toss to coat. Put on the lined tray, spray or brush with olive oil and bake for 7 mins or until toasted.
3. Step 3 — Shape meatballs
   Meanwhile, combine 2 tsp red wine vinegar and 1 tsp honey in a large bowl. Add the onion, season with salt and toss to coat. Set aside to pickle, tossing occasionally, until needed. Put the beef mince and remaining Italian seasoning in a separate bowl and season with pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Cook meatballs
   Heat ½ tsp olive oil in a medium frypan over medium-high heat. Cook the meatballs, turning occasionally, for 4-5 mins until browned and cooked through. Remove from the pan.
5. Step 5 — Serve up
   Add the spinach, tomato and 2½ tsp olive oil to the onion mixture and toss to coat. Stir in the bagel crisps. Divide the salad among bowls, top with the meatballs and enjoy!
6. Step 6 — Make it yours
   We cut the rolls into rounds to make bagel crisps, but if you prefer, you can tear the rolls into bite-sized pieces for croutons instead.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat