Olive Stuffed Meatballs
with Roasted Carrots
Tonight's tender shawarma-spiced meatballs come with a surprising twist! Their signature flavour boost comes from the addition of briny olives. Roasted spiced peppers, carrots and onion petals round out this carb smart meal, with a drizzle of creamy hummus as the perfect zippy finish!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
30 g
Mixed Olives
(Contains Sulphites)
170 g
Carrot
113 g
Red Onion
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
57 g
Hummus
(Contains Sesame)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Parsley
¼ cup
Panko Breadcrumbs
(Contains Wheat)
56 g
Arugula and Spinach Mix
160 g
Sweet Bell Pepper
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve, peel, then quarter the onion. Separate the onion petals. Core, then cut the pepper into 1/2-inch pieces. Peel, then cut the carrot into 1/2-inch coins. Roughly chop the parsley.
Toss carrots, peppers and onion petals with 1 tsp Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring the veggies halfway through cooking, until golden-brown, 14-16 min.
While the veggies roast, combine beef, panko, half the parsley, remaining Shawarma Spice Blend and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form beef mixture into 8 equal-sized patties (16 for 4 ppl). Add 1 olive to the middle of each patty, then shape and press patty firmly around the olive, fully enclosing it to create a ball. Repeat until all meatballs are formed.
Add meatballs to another parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 14-15 min.**
While meatballs roast, whisk together the mayo, hummus, vinegar, 1 tbsp water (dbl for 4 ppl) and remaining parsley in a small bowl. Season with salt and pepper.
Divide arugula and spinach mix and roasted veggies between bowls. Top with the olive stuffed meatballs. Drizzle hummus sauce over top.
