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Smart Olive-Stuffed Meatballs

Smart Olive-Stuffed Meatballs

with Roasted Veggies

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Tonight's tender shawarma-spiced meatballs contain a surprising twist! Their flavour boost comes from the addition of briny olives. Spiced roasted peppers, zucchini and onion petals round out this carb and cal smart meal, with a drizzle of creamy hummus as the perfect zippy finish!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Tags:Carb Smart (50g or less)Calorie Smart (650kcal 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 Time35 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)

200 g

Zucchini

113 g

Yellow Onion

1 tbsp

Shawarma Spice Blend

4 tbsp

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*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate28 g
Sugar9 g
Dietary Fiber6 g
Protein31 g
Cholesterol85 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
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. Peel, then quarter onion. Separate onion petals. Core, then cut pepper into 1/2-inch pieces. Cut zucchini into 1/2-inch rounds. Roughly chop parsley.

2

Add zucchini, peppers, onions, 1 tsp Shawarma Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 14-16 min.

3

Meanwhile, add beef, panko, half the parsley, remaining Shawarma Spice Blend and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Form beef mixture into 8 equal-sized patties (16 for 4 ppl). Add one olive to the middle of each patty, then shape and press patty firmly around olive, fully enclosing it to create a ball. Repeat until all meatballs are formed.

4

Arrange meatballs on another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**

5

Meanwhile, add mayo, hummus, vinegar, 1 tbsp water (dbl for 4 ppl) and remaining parsley to a small bowl. Season with salt and pepper, then whisk to combine.

6

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