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)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

30 g

Mixed Olives


170 g


113 g

Red Onion

1 tbsp

Shawarma Spice Blend

57 g



2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

7 g


¼ cup

Panko Breadcrumbs


56 g

Arugula and Spinach Mix

160 g

Sweet Bell Pepper

1 tbsp

White Wine Vinegar


Not included in your delivery

1 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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 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.


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. Roast 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.