Baked pork meatballs with feta and olives
- 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
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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.
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)
Total fat 28.3g
–Saturated fat 10.9g
Dietary fibre 6.4g
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