Calorie-Conscious Spiced Beef Meatballs

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 1pcs red onion
• 2clov garlic
• 300g lean beef mince
• 10g Spanish seasoning
• 130g natural yoghurt
• 50g mixed salad leaves
• 10ml olive oil
• 1pcs olive oil spray (optional)
• 10ml red wine vinegar

Method

1. Step 1 — Prep veggies
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the pumpkin, then cut into 3cm chunks. Cut the onion into thick wedges. Crush or finely chop 2 garlic cloves.
2. Step 2 — Roast veggies
   Put the pumpkin and onion on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until tender.
3. Step 3 — Make meatballs
   Meanwhile, put the beef mince, garlic and 2 tsp Spanish seasoning* in a bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Cook meatballs
   Heat a medium frypan over medium heat and lightly spray or brush with olive oil. Cook the meatballs, turning occasionally, for 10 mins or until browned and cooked through. Remove from the pan. Meanwhile, put the yoghurt and 2 tsp red wine vinegar in a bowl (see Make it yours), season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Divide the meatballs, roast veggies and salad leaves among plates. Drizzle with the yoghurt dressing and enjoy!
6. Step 6 — Make it yours
   The yoghurt dressing has a nice tangy flavour, which helps to cut through the richness of the beef meatballs. If too tangy for your taste, add a little water.

Allergens

Sulfit, Milch