Baked pork meatballs with feta and olives

This winner dinner is flavoursome, gluten-free and ready in 30 minutes!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

500g pork mince
½ cup gluten-free breadcrumbs
1 egg white, lightly whisked
2 teaspoons lemon zest
2 teaspoons sumac
400g can no-added-salt diced tomatoes
400g can no-added-salt lentils, rinsed, drained
60g baby spinach leaves
120g reduced-fat feta, crumbled
½ cup mixed pitted olives, halved, to serve
¼ cup fresh basil leaves, to serve

Instructions

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1 Preheat oven to 180°C. Place mince, breadcrumbs, egg white, lemon zest and sumac in a large bowl, mixing to combine. Shape mixture into 12 meatballs.

2 Heat a large ovenproof frying pan over medium-high heat. Lightly spray meatballs with olive oil and add to pan. Cook, turning frequently, for 2 minutes or until browned all over. Add tomatoes, lentils, spinach and ²⁄³ cup water, gently stirring to combine. Top with feta, transfer pan to oven and bake for 10 minutes or until meatballs are cooked through.

3 Divide meatballs among four serving plates. Top with olives and serve sprinkled with basil.

HFG tip

Gluten-free fibre: To get enough fibre if you’ve eliminated gluten from your diet, eat plenty of fresh fruit & vegies (with the skin on) — this recipe has three vegie serves! Fibre is vital for good gut health & reduces your risk of bowel cancer.

Nutrition Info (per serve)

Calories 560 cal

Kilojoules 2342 kJ

Protein 43.3 g

Total fat 28.3 g

Saturated fat 10.9 g

Carbohydrates 32.3 g

Sugar 4.8 g

Dietary fibre 6.4 g

Sodium 573 mg

Calcium 202 mg

Iron 4.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.