Mediterranean Plate with Greek Style Meatballs
This plate won us over at meatballs, but the combination of low carb fresh ingredients and classic mediterranean flavours makes this dish a total weeknight winner. Creamy avocado, tangy feta, zesty lemon, salty olives, fresh mint, sweet tomato, hummus, greek yogurt & our rich meatballs bring a perfectly flavour balanced meal. The meatballs are made extra nutritious and delicious with the addition of our Beef Bone Broth - adding in the gut loving benefits of collagen and the immune supporting
nutrients Zinc and B Vitamins. Category : Dinner & Lunch
Method
You will need
2 lemons 200g green olives 1 large cucumber
1 tbsp Nutra Organics Beef Bone Broth - Hearty Original Pinch of salt ¼ cup pepitas 500g ground beef mince 1 tsp dried oregano 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander seed 1 egg Crack of pepper 1 tsp onion powder 1 tsp garlic powder 1 bunch parsley, leaves chopped 100g feta or goat cheese, crumbled 3 large ripe tomatoes, cut into wedges 1 large sweet potato, cut into cubes 100 g greek yoghurt 100 g hummus 2 Avocado, halved and sliced
1.
Place sweet potato on a lined tray, drizzle with 1 tbsp olive oil, and dust with a pinch of salt and pepper. Bake at 200 degrees for 20 minutes or until caramelised. Remove from oven, then dust over a little smoked paprika. Combine beef mince, beef bone broth, all the spices, along with salt and pepper, 1 egg, and half of the parsley into a mixing bowl. Combine, then roll into balls. Place in a pan on medium heat with a 1 tbsp olive oil, and fry until cooked through - about 10 minutes. Arrange ingredients onto one large platter or divide between four plates. Add a dollop of greek yogurt and hummus, half a lemon then scatter with remaining parsley, mint leaves and give the whole thing a light drizzle with olive oil.
100g Mixed salad greens, we used iceberg lettuce and baby spinach ½ bunch mint, leaves picked Olive oil
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