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Olive Stuffed Meatballs

Olive Stuffed Meatballs

with Roasted Veggies

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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.

Tags:QuickCarb Smart (50g or less)
Allergens:Sulphites/SulfiteSesame/SésameEgg/OeufMustard/MoutardeWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

170 g

Carrot

113 g

Red Onion

1 tbsp

Shawarma Spice Blend

57 g

Hummus

(ContainsSesame/Sésame)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g

Parsley

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

56 g

Arugula and Spinach Mix

160 g

Sweet Bell Pepper

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate34 g
Sugar12 g
Dietary Fiber7 g
Protein31 g
Cholesterol85 mg
Sodium850 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

Toss carrots, peppers and onion petals with 1 tsp Shawarma Spice Blend and 1 tbsp oil (dbl both 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.

3

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.

4

Add meatballs to another parchment-lined baking sheet. Roast in the top of the oven, until cooked through, 14-15 min.**

5

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.

6

Divide arugula and spinach mix and roasted veggies between bowls. Top with the olive stuffed meatballs. Drizzle hummus sauce over top.