Beef & Vegetable Meatballs with Roasted Capsicum & Fetta Dip

Updated: Jan 26, 2019


Meatballs


INGREDIENTS

500g lean mince

3 garlic cloves

1 onion halved

1 carrot roughly chopped

1 zucchini roughly chopped

1/3 cup mushrooms

50g cheese

1/3 cup spinach leaves

Handful of continental parsley (leaves only)

1 tablespoon vegetable stock paste

1/3 cup breadcrumbs

1 egg


THERMOMIX METHOD Prep 15 min // Cook 15 min

  1. Add cheese to bowl and chop 7sec/sp8 and set aside.

  2. Add onion, garlic, carrot, zucchini to bowl and chop 5sec/sp6 and scrape down sides.

  3. Add lean mince, mushrooms, spinach leaves and mix 7sec/sp5 scrape down sides.

  4. Add reserved cheese, stock paste, parsley, egg and mix 7sec/sp5 and scrape down sides and repeat again until combined.

  5. Add breadcrumbs and combine 10sec/sp5. If mix feels a little wet add a little more breadcrumbs repeat again if required until combined.

  6. Using a tablespoon roll mixture into balls.

  7. To cook you can either cook in a small amount of oil on stove top for approx. 10 min. or oven bake at 180 degrees for 15 min until cooked through.

Non-THERMOMIX METHOD

Prep 20 min // Cook 15 min

  1. Add all ingredients into a bowl and mix through thoroughly with your hands.

  2. Using a teaspoon roll mixture into balls.

  3. To cook you can either cook in a small amount of oil on stovetop for approx. 10min or oven bake at 180 degrees for 15min until cooked through.


Capsicum & Fetta Dip

Prep 40 min // No Cooking Required


INGREDIENTS

2 large red capsicum

3 shallots

2 cloves garlic

1 tbs olive oil

200g cream cheese

100g feta cheese

1 teaspoon paprika

½ teaspoon lemon juice


THERMOMIX METHOD

  1. Roast capsicum for 15min at 200g remove and cover in plastic wrap for 15 min and then peel skin and set aside.

  2. Place parsley in bowl and chop 2sec/sp6 set aside.

  3. Chop shallots, garlic 5 sec/sp 6 add oil and cook 2min/100deg/sp1.

  4. Add capsicum, garlic and shallots and mix 8sec/sp7.

  5. Add lemon, cream cheese, parsley, feta cheese and mix 1 min/sp5.

  6. Taste and add salt and pepper to season as required.

  7. Store in an airtight container in fridge.

Non-THERMOMIX METHOD

  1. Roast capsicum for 15min at 200g remove and cover in plastic wrap for 15 min and then peel skin and set aside.

  2. Heat oil in pan and cook garlic ahd shallots and cook for 5 mins until translucent.

  3. Place garlic and onion in food processor and capsicum and blitz until smooth.

  4. Add lemon, cream cheese, parsley, feta cheese and mix approx. 20sec until smooth.

  5. Taste and add salt and pepper to season as required.

  6. Store in an airtight container in fridge.

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