Tuscan Zucchini Beef Meatballs

Nutrition per serve

Ingredients

• 125g freekeh
• 250g butternut pumpkin
• 1clove garlic
• 100g kale
• 1pcs zucchini
• 300g lean beef mince
• 20g panko breadcrumbs
• 5g Tuscan seasoning
• 130g natural yoghurt
• 23ml olive oil
• 1pcs egg yolk
• 1pcs olive oil spray (optional)
• 10ml dijon mustard

Method

1. Step 1 — Cook freekeh
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the freekeh, partially covered, for 18-20 mins until tender. Drain.
2. Step 2 — Roast pumpkin
   Meanwhile, peel the pumpkin and cut into 2cm chunks. Finely chop the garlic, then using the flat side of the knife, mash to a paste (garlic used raw needs to be finely minced). Tear the kale leaves in small pieces, discarding the stems. Put the pumpkin on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 15 mins.
3. Step 3 — Make meatballs
   While the pumpkin is roasting, coarsely grate the zucchini, put in a sieve and squeeze out excess liquid. Put the zucchini, beef mince, breadcrumbs, Tuscan seasoning, half the garlic and 1 egg yolk in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
4. Step 4 — Cook meatballs
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the meatballs, turning occasionally, for 8 mins or until browned and cooked through.
5. Step 5 — Roast kale
   Scatter the kale over the pumpkin on the tray, spray with olive oil (or drizzle with 2 tsp olive oil) and season with salt and pepper. Roast the kale and pumpkin for a further 5 mins or until the pumpkin is tender and the kale is just crisp in places.
6. Step 6 — Make garlic yoghurt
   Combine the yoghurt, remaining garlic and 2 tsp dijon mustard in a bowl and season with salt and pepper. Combine 1 tbs of the garlic yoghurt and 1 tsp water in a large bowl, add the freekeh, pumpkin and kale and toss to combine. Divide the freekeh mixture and meatballs among plates. Drizzle with the remaining garlic yoghurt to serve.

Allergens

Egg, Sulphites, Gluten, Wheat, Milk