250g extra-lean beef mince
Zest of ½ lemon
1 clove garlic, crushed
1 slice wholemeal grain bread or gluten-free bread, processed into crumbs
1 egg yolk (from 50g egg)
1 tsp smoked paprika
2 Tbsp finely chopped dill
1 tsp extra virgin olive oil
250ml (1 cup) no-added-salt chopped tomatoes
1 tsp Massel Salt Reduced Chicken Style Stock Powder
250ml (1 cup) water
125g (1 cup) frozen broad beans
1 carrot, halved lengthways, thinly sliced
Extra chopped dill, to serve (optional)
2 x 30g slices sourdough or gluten-free bread, to serve
Combine mince, lemon zest, garlic, breadcrumbs, egg yolk, paprika and dill in a medium bowl. Shape tablespoonfuls of the mixture into small balls.
2. Heat oil in a large non-stick frying pan, with a lid, over a medium-high heat. Add meatballs. Cook, turning often, for 2-3 minutes or until well browned. Transfer to a plate.
3. Add tomato, stock powder and water to pan. Cover and bring to a simmer. Add broad beans and carrot. Cover and cook over a medium heat for 8 minutes or until vegetables are almost tender.
4. Add meatballs to pan and cook, covered, for a further 5 minutes or until cooked through.
5. Divide meatballs between shallow serving bowls. Sprinkle over dill, if using. Serve with bread.
Nutrition Info PER SERVE 1701kJ, protein 41g, total fat 11g (sat. fat 3.4g), carbs 29g, fibre 11g, sodium 667mg. • Carb exchanges 2. • GI estimate low. • Gluten-free option.
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