Paprika Beef Meatballs & Tomato Salad
Recipe: #26051
May 12, 2017
Categories: Ground Beef, Tomato, Celery, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Fresh Tomatoes, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"From one of our national supermarkets and their monthly magazine Feb. '17."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (276.2 g)
- Calories 396.9
- Total Fat - 24.7 g
- Saturated Fat - 7.8 g
- Cholesterol - 111.3 mg
- Sodium - 168.6 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2.8 g
- Sugars - 4.1 g
- Protein - 34.3 g
- Calcium - 50.7 mg
- Iron - 5 mg
- Vitamin C - 28.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the mince, paprika, garlic, tomato paste and cayenne pepper (if using) in a bowl.
Step 2
Shape tablespoonfuls of mince mixture into ovals.
Step 3
Heat a greased barbecue flat plate or frying pan on high and cook the meatballs, turning occasionally, for 6 minutes or until browned all over and cooked through.
Step 4
Transfer to a plate and cover with foil to keep warm.
Step 5
Combine the tomato, onion, celery and parsley in a large bowl and then add the meatballs and toss gently to combine.
Step 6
Combine olives, oil and lemon juice in a screw top jar and season with salt and pepper and with lid on shake to combine and drizzle dressing over salad.
Tips
No special items needed.
0 Reviews
You'll Also Love
