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Smart Olive-Stuffed Meatballs with Roasted Veggies

Tonight's tender shawarma-spiced meatballs have a surprising twist: Their flavour boost comes from the addition of briny olives. Spiced roasted peppers, carrots and onion petals round out this carb and cal smart meal, while a drizzle of creamy hummus provides a zippy finish! Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

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Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground beef
  • 30 gr mixed olives
  • 170 gr carrot
  • 113 gr yellow onion
  • 1 tbsp shawarma spice blend
  • 4 tbsp hummus
  • 2 tbsp mayonnaise
  • 7 gr parsley
  • 0.25 cups panko breadcrumbs
  • 160 gr sweet bell pepper
  • 1 tbsp white wine vinegar
  • 1 tbsp oil*
  • 0.375 tsp salt*
  • 0.125 tsp pepper*
  • 56 gr baby spinach
  • 500 gr ground beef
  • 60 gr mixed olives
  • 340 gr carrot
  • 226 gr yellow onion
  • 2 tbsp shawarma spice blend
  • 8 tbsp hummus
  • 4 tbsp mayonnaise
  • 14 gr parsley
  • 0.5 cups panko breadcrumbs
  • 320 gr sweet bell pepper
  • 2 tbsp white wine vinegar
  • 2 tbsp oil*
  • 0.75 tsp salt*
  • 0.25 tsp pepper*
  • 113 gr baby spinach

Instructions

  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. Peel, then cut carrot into 1/2-inch coins. Roughly chop parsley. Drain, then cut olives in half.
  2. Add carrots, peppers, onions, 1 tsp (2 tsp) Shawarma Spice Blend and 1 tbsp (2 tbsp) oil 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 (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Form beef mixture into 8 equal-sized patties (16 patties for 4 ppl). Add one olive half 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 (2 tbsp) water and remaining parsley to a small bowl. Season with salt and pepper, then whisk to combine.
  6. Divide spinach and roasted veggies between bowls. Top with olive-stuffed meatballs. Drizzle hummus sauce over top.