Lunch
Ingredients
| Ingredient | 4 serves |
|---|---|
| Wholemeal breadcrumbs | 1/2 cup |
| Plain Greek yogurt | 1/4 cup |
| Eggs | 1 |
| Worcestershire sauce | 1 tablespoons |
| Tomato paste | 1 tablespoons |
| Onion, finely diced | 1/2 |
| Ground paprika | 1/2 teaspoon |
| Fresh parsley, finely chopped | 1/4 cup |
| Lean beef mince | 250g |
| Carrots, grated | 1 |
| Zucchini, grated | 1/2 |
| Frozen mixed vegetables (peas, corn, broccoli) | 250g |
| Cous cous | 250g |
Method
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1
Preheat oven to 180°C. |
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2
Place wholemeal breadcrumbs, plain Greek yoghurt, eggs, Worcestershire sauce, tomato paste, finely diced onion, ground paprika and finely chopped fresh parsley in a large bowl and mix until combined. |
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3
Add lean beef mince, grated carrots and zucchini to the bowl. Gently mix until just combined. |
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4
Scoop 1 tablespoon of mixture and roll into a ball. Repeat until all mixture is used. |
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5
Place on trays lined with baking paper. |
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6
Cook in preheated oven for 18 to 20 minutes. |
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7
Steam the frozen mixed vegetables (peas, corn, and broccoli) for 10 minutes and allow to cool. |
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8
Cook cous cous as per packet instructions and serve with meatballs and mixed vegetables. |