Spiced Meatballs with Tzatziki, Roasted Vegetables and Rice

This Week

9 Dec - 15 Dec

Spiced Meatballs with Tzatziki, Roasted Vegetables and Rice

Middle Eastern-inspired beef meatballs are paired with charred, crispy roasted vegetables, fluffy basmati rice and fresh and tangy tzatziki – it’s healthy, wholesome and packed with flavour.

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Meal Prep Guide

Prepare the vegetables (store them together in an airtight container in the fridge).

Chop one head of cauliflower into florets
Slice one capsicum

Roll the meatballs (store in an airtight container in the fridge).

Ingredients:

600g beef mince
1 egg (lightly whisked)
⅓ cup breadcrumbs
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander

Method:

Add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Roll into meatballs slightly smaller than golf balls and pop in a container.

Make the tzatziki (store in an airtight container in the fridge).

Ingredients:

½ cucumber (grated and excess moisture squeezed out)
¼ cup coriander (finely chopped)
1 cup Greek yoghurt
1 Tbsp red wine vinegar
1 small garlic clove (crushed)

Method:

To make the tzatziki, add all the ingredients (except the cucumber and the coriander) into a medium bowl and mix well to combine. Add the cucumber and coriander; gently stir and season with pepper.

Tips

You want to give your veggies room to breathe on the tray. Overcrowding prevents that delicious golden exterior by creating a steaming effect – check out our blog for tips on how to roast the perfect vegetables every time.
You don’t want to salt the tzatziki as the salt will draw more moisture out of the cucumber, leaving you with a watery tzatziki.

Shortcuts

Vegetables

Swap out the cauliflower for eggplant.
Swap out the coriander for mint.

Protein

For a vegetarian option, add a tin of chickpeas to the roasted vegetables and sprinkle over 1 tsp ground cumin and 1 tsp of paprika. Add a block of halloumi (cut into slices for the last 15 minutes of cooking time).

Other

Swap out the tzatziki for our yoghurt, tahini sauce.
Swap out the rice for flatbreads or pita bread.

Ingredients

Meatballs

600g beef mince
1 egg (lightly whisked)
⅓ cup breadcrumbs
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander

Roasted Vegetables

1 head cauliflower (cut into florets)
1 red capsicum (sliced)
1 red onion (sliced)
Olive oil
Salt and pepper

Tzatziki

½ cucumber (grated and excess moisture squeezed out)
¼ cup coriander (finely chopped)
1 cup Greek yoghurt
1 Tbsp red wine vinegar
1 small garlic clove (crushed)

To serve

1 ½ cups basmati rice

Method

Preheat the oven to 200 degrees fan bake.
While the oven is coming to temperature prepare the meatballs, add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Roll into meatballs slightly smaller than golf balls and set aside.
Add the cauliflower, capsicum and red onion to a large baking tray, season with salt and pepper and drizzle over a generous amount of olive oil.
Pop into the oven to cook for 30-35 minutes until golden brown and crispy.
Add the meatballs to a separate lined baking tray and brush over some olive oil. Pop in the oven to cook for 20-25 minutes until golden brown and cooked through.
Cook the rice as per packet instructions.
To make the tzatziki, add all the ingredients (except the cucumber and the coriander) into a medium bowl and mix well to combine. Add the cucumber and coriander; gently stir and season with pepper.
Serve the roasted veggies and meatballs alongside the rice and dollop over the tzatziki.

Variations

Vegetables

Swap out the cauliflower for eggplant.
Swap out the coriander for mint.

Protein

For a vegetarian option, add a tin of chickpeas to the roasted vegetables and sprinkle over 1 tsp ground cumin and 1 tsp of paprika. Add a block of halloumi (cut into slices for the last 15 minutes of cooking time).

Other