Mmm… meatballs on skewers – get cookin’ and you’ll be the hot new chef ’round’ town!
Ingredients
- 500g lean beef mince
- 2 garlic cloves, crushed
- 1/4 cup grated parmesan cheese
- 1/4 cup dried breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons finely chopped fresh chives
- 2 teaspoons olive oil
Salad
- 1/2 iceberg lettuce, shredded
- 125g cherry tomatoes, halved
- 100g reduced-fat tasty cheese, cut into 1cm cubes
- 1 medium carrot, peeled, grated
- Low-fat Italian dressing, to serve
Method
- Step 1Combine mince, garlic, parmesan, breadcrumbs, egg and chives in a large bowl. Season with salt and pepper. Roll rounded tablespoons of mixture into balls. Thread 3 meatballs onto 1 skewer. Repeat with remaining meatballs and skewers to make 8 skewers. Place on a plate. Cover with plastic wrap. Refrigerate.
- Step 2Make salad: Divide lettuce, tomato, cheese and carrot between plates.
- Step 3Heat 1 teaspoon oil in a large, non-stick frying pan over medium-high heat. Cook half the skewers, turning, for 8 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and skewers. Serve with salad and dressing.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1575 kj
Energy
20g
Fat Total
10g
Saturated Fat
3g
Fibre
40g
Protein
154mg
Cholesterol
407.14mg
Sodium
2g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 8 small pres-oaked bamboo skewers.
Cooking class: Threading: Carefully thread 3 meatballs onto each skewer. Repeat with remaining meatballs to make 8 skewers in total. Soaking the skewers in water prevents them burning while cooking.
- Author: Katrina Woodman
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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