These meatballs, small in size, were all of the above.... plus not mention easy to make. Cooked in a sauce packed with vegetables with a hint of spice they really pleased the Murray household.
Middle Eastern Beef Meatballs
(recipe sourced from WW The Complete Meal Cookbook)
ProPoints per Serve: 11
2 brown onions, finely chopped
2 garlic cloves, crushed
500 grams lean beef mince
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon olive oil
2 teaspoons harissa powder (or 1 1/2 tablespoons harissa paste)
400 gram can chopped tomatoes
1 cup beef stock
2 carrots, grated
2 zucchini, grated
1/2 cup tabouli
2 cups baby rocket leaves
1 tablespoon pine nuts, toasted
1/4 cup low fat Greek style natural yoghurt
2 x 80 gram rounds wholemeal Lebanese bread, torn
Lightly spray a medium non-stick frying pan with oil and heat over medium high heat. Add half the onion and half the garlic and cook, stirring, for 3 - 4 minutes or until onion has softened. Remove from heat and cool for 5 minutes.
Place mince, onion mixture, cumin, cinnamon, allspice and parsley in a bowl. Mix to combine. Roll tablespoons of mixture into meatballs. Refrigerate for 10 minutes.
Meanwhile heat oil in a saucepan over medium heat. Add remaining onion and garlic and cook, stirring, for 5 minutes or until onion has softened. Stir in harissa, tomatoes and stock and bring to the boil. Boil for 2 minutes.
Add carrot, zucchini and meatballs. Reduce heat to low and simmer, covered, for 15 - 20 minutes or until meatballs are cooked through and sauce has thickened.
Place tabouli and rocket in a large bowl and toss to combine. Divide meatball mixture among plates and top with pine nuts and yoghurt. Serve with tabouli salad and bread.
(Click here for a printable version of this recipe)