Feta and Olive Meatballs
Nutrition per serving
| Calories | 720 kcal |
| Protein | 48.4 g |
| Carbs | 46.1 g |
| Fats | 42.4 g |
| Saturated Fat | 19.4 g |
| Monounsaturated Fat | 14.1 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 19.3 g |
| Fiber | 15.7 g |
| Sodium | 1,127 mg |
Ingredients
| Ground Beef (20% fat) | |
| Feta Cheese | |
| Black Olives | |
| Egg White(s) | |
| Cumin Powder | |
| Black Pepper | |
| Dried Oregano | |
| Courgette (Zucchini) | |
| Kale | |
| Sauce, Tomato, Low Sodium |
Preparation
- Preheat oven to 175°C, 347°F and lightly grease baking tray.
- Chop olives.
- Shred courgette and kale.
Cooking
- In a mixing bowl, combine the ground beef, crumbled feta cheese, olives, egg white, oregano, black pepper and cumin and form into meatballs. Place on a baking tray and cook for 18 to 22 minutes or until no longer pink in the middle.
- Meanwhile, heat olive oil in a skillet over medium heat. Add the courgettes and kale and saute; for 3-4 minutes until tender. Season with salt (optional) and pepper to taste.
- Heat tomato sauce in a pan.
- Serve the meatballs with tomato sauce over the top with the courgettes and kale on the side.