Paprika Beef Meatballs & Tomato Salad

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From one of our national supermarkets and their monthly magazine Feb. '17."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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