Meatballs with Veggies
Nutrition per serving
| Calories | 646 kcal |
| Protein | 61.3 g |
| Carbs | 24.7 g |
| Fats | 33.4 g |
| Saturated Fat | 11.2 g |
| Monounsaturated Fat | 16 g |
| Polyunsaturated Fat | 1.9 g |
| Sugars | 10 g |
| Fiber | 7.2 g |
| Sodium | 343 mg |
Ingredients
| Mushrooms | |
| Ground Beef (10% fat) | |
| Fresh Coriander | |
| Egg White(s) | |
| Courgette (Zucchini) | |
| Gluten Free Flour | |
| Red Bell Pepper (capsicum) | |
| Garlic Powder | |
| Cumin Powder | |
| Chili Chipotle Powder | |
| Olive Oil |
1. Preheat the oven to 180 C (350 F)
2. In a mixing bowl, mix together the meat, spices, coriander (chopped), egg and flour, then divide the mixture up into small balls
3. Heat the olive oil in a skillet over a medium-high heat and add the meatballs, cook for 8 minutes
4. Cut the courgette into quarters, slice the mushrooms and the bell pepper
5. Add the vegetables to the pan with the meatballs and cook for 4 minutes
6. Serve the meatballs on a plate on top of the veggies