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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
Arugula and Spinach Mix
Sweet Bell Pepper
White Wine Vinegar(ContainsSulphites/Sulfite)
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.
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.
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.
Arrange meatballs on another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**
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.
Divide arugula and spinach mix and roasted veggies between bowls. Top with olive-stuffed meatballs. Drizzle hummus sauce over top.