May 12, 2017
Fresh Tomatoes, Dinner, Main Dish,
Beef, Ground Beef, Fruit, Tomato, Vegetables, Celery, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Grilling (Outdoor), Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat more
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"From one of our national supermarkets and their monthly magazine Feb. '17."
Combine the mince, paprika, garlic, tomato paste and cayenne pepper (if using) in a bowl.
Shape tablespoonfuls of mince mixture into ovals.
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.
Transfer to a plate and cover with foil to keep warm.
Combine the tomato, onion, celery and parsley in a large bowl and then add the meatballs and toss gently to combine.
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.
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