Dress up lean beef meatballs with an Indian-style marinade, then swap spaghetti for spiced carrot mash and minty peas.
Ingredients
- 2 1/2 tablespoons tandoori paste
- 2/3 cup (190g) thick Greek-style yoghurt, plus extra to serve
- 1 tablespoon tomato sauce (ketchup)
- 650g lean beef mince
- 2 tablespoons chopped coriander
- 3cm piece ginger, grated
- 3 garlic cloves, crushed
- 3 carrots, thickly sliced
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 1/2 cups (180g) frozen peas
- 1/4 bunch mint, leaves picked
Method
- Step 1Preheat oven to 180°C and line a baking tray with baking paper.
- Step 2Combine tandoori paste, yoghurt and tomato sauce in a bowl, then season. Place mince, coriander, ginger and garlic in a large bowl, season, then combine well with your hands. Roll into 16 balls, then coat in yoghurt mixture. Place meatballs on the tray and bake for 20-25 minutes until cooked through.
- Step 3Meanwhile, cook the carrot in a saucepan of boiling, salted water for 15 minutes or until tender. Drain and return to the saucepan with the oil, lemon juice and dried spices, then mash and season. Cook the peas in a separate saucepan of boiling, salted water for 1 minute or until tender, then drain.
- Step 4Serve meatballs with mash, peas, mint and extra yoghurt.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1693 kj
Energy
19.3g
Fat Total
5.5g
Saturated Fat
7g
Fibre
40.5g
Protein
109mg
Cholesterol
478mg
Sodium
13.3g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Andy Lewis
- Publication: Taste.com.au
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