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Quick Mediterranean Beef Meatballs with Garden Salad, Creamy Pesto & Almonds

For meatballs with some Mediterranean vibes, lace them with our rich garlic and herb seasoning. Then add an extra layer of flavour by coating them in our caramelised onion chutney before serving over a simple and textural salad to balance out the richness. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

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Quick Under 650kcal Bestseller Over 30g Protein
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 bag celery
  • 1 carrot
  • 1 tomato
  • 1 packet flaked almonds
  • 1 packet beef mince
  • 1 sachet garlic & herb seasoning
  • 0.5 packets fine breadcrumbs
  • 1 eggs
  • 1 packet onion chutney
  • 1 bag mixed salad leaves
  • 1 balsamic vinegar
  • 1 packet creamy pesto dressing
  • olive oil
  • 1 bag celery
  • 2 carrots
  • 2 tomatoes
  • 1 packet flaked almonds
  • 1 packet beef mince
  • 1 sachet garlic & herb seasoning
  • 1 packet fine breadcrumbs
  • 2 eggs
  • 2 packets onion chutney
  • 1 bag mixed salad leaves
  • 1 balsamic vinegar
  • 1 packet creamy pesto dressing

Instructions

  1. • Finely chop celery.
    • Roughly chop tomato.
    • Grate carrot.
  2. • In a medium bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs (see ingredients), the egg and a pinch of salt and pepper.
    • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.
  3. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
    • Cook meatballs, turning regularly, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
    • Remove pan from heat, then add onion chutney and a splash of water. Gently toss meatballs to coat.
    • While the meatballs are cooking, combine mixed salad leaves, celery, carrot and tomato in a medium bowl. Just before serving, add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
    TIP: Dressing the salad just before serving will help the leaves stay crisp!
  4. • Divide garden salad between bowls. Top with Mediterranean beef meatballs, spooning over any remaining glaze from the pan.
    • Drizzle with creamy pesto dressing and garnish with flaked almonds to serve. Enjoy!