Carb-Conscious Tex-Mex Beef Meatballs

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs capsicum
• 1pcs tomato
• 1clove garlic
• 300g lean beef mince
• 10g Tex-Mex seasoning
• 20g sunflower seeds
• 1pcs olive oil spray (optional)
• 10ml olive oil
• 5ml red or white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Shred the cabbage with a sharp knife or mandoline. Thinly slice the capsicum. Finely chop the tomato, then season with salt and pepper. Crush or finely chop 1 garlic clove.
2. Step 2 — Bake meatballs
   Put the beef mince, garlic and 3 tsp Tex-Mex seasoning in a large bowl and season with salt and pepper (see Kitchen notes). Using damp hands, combine well, then shape into walnut-sized balls. Put the meatballs on the lined tray, spray or brush with olive oil and bake for 8-10 mins until cooked through.
3. Step 3 — Toast sunflower seeds
   Meanwhile, put the sunflower seeds in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and cool slightly.
4. Step 4 — Make slaw
   Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the cabbage and capsicum and gently massage for 30 secs or until slightly softened (see Kitchen notes).
5. Step 5 — Serve up
   Combine the remaining Tex-Mex seasoning, 2 tbs mayonnaise and 1 tsp water in a bowl. Divide the slaw, meatballs and tomato among plates. Scatter with the sunflower seeds and spoon over the Tex-Mex mayo. Enjoy!
6. Step 6 — Kitchen notes
   For meatballs with a lighter texture, add ¼ cup dry breadcrumbs and half a beaten egg to the mince mixture and combine well before rolling into meatballs. ~ It may sound strange to massage your food but it helps to break down the tough fibres, making the cabbage and capsicum tender and easier to eat.

Allergens

Sulfit, Eier