0
Print

Meatball Traybake

0
Average: 0 (0 votes)
(0 votes)
Meatball Traybake
467
calories
Calories
0
Print
easy
Difficulty
1 hr 15 min.
Preparation
Nutritions
Fat18.7 g
Saturated Fat Acids6.44 g
Protein36.46 g
Roughage7.26 g
Sugar added0 g
Calorie467
1 serving contains
Calories467
Protein/g36.46
Fat/g18.7
Saturated fatty acids/g6.44
Carbohydrates/g43.74
Added sugar/g0
Roughage/g7.26
Cholesterol/mg84.21
Vitamin A/mg150.86
Vitamin D/μg0.08
Vitamin E/mg0.75
Vitamin B₁/mg0.91
Vitamin B₂/mg1.08
Niacin/mg14.98
Vitamin B₆/mg0.91
Folate/μg73.06
Pantothenic acid/mg1.1
Biotin/μg2.28
Vitamin B₁₂/μg4.11
Vitamin C/mg83.47
Potassium/mg671.52
Calcium/mg132.12
Magnesium/mg134.14
Iron/mg3.95
Iodine/μg1.15
Zinc/mg7.29

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
For the meatballs
18 ounces
1 tablespoon
1 tablespoon
1 tablespoon
For the buckwheat and vegetables
1 cup
Buckwheat (rinsed)
1 ⅔ cups
low-sodium vegetable stock
2 tablespoons
1
red pepper (diced)
1
2
medium zucchini (halved and sliced)
1
Red onion (chopped)
2
shallots (sliced into rings)
½ cup
reduced-fat Feta
2 tablespoons
freshly ground Black pepper
print shopping list

Preparation steps

Step 1/5
For the meatballs: Preheat the oven to 190°C (170° fan) | 375F | gas 5. Mix together the beef mince, gram flour, nutritional yeast, lemon juice, and seasoning in a mixing bowl.
Step 2/5
Shape into meatballs and arrange spaced apart on a tray. Cover and chill.
Step 3/5
For the buckwheat and vegetables: Place the buckwheat in a large saucepan and cook over a medium heat for 2 minutes until dried out. Add the stock, stir well, and heat until simmering. Cover with a lid and cook over a slightly reduced heat for 10 - 15 minutes until the buckwheat is tender.
Step 4/5
Toss together the vegetables with the oil and plenty of seasoning. Drain the buckwheat if necessary and spoon into the base of a baking dish. Top with the vegetables and then the meatballs.
Step 5/5
Bake for 35 - 40 minutes until the vegetables are roasted and the meatballs are cooked through. Leave to stand briefly before serving with a garnish of feta and mint leaves.

Add comment