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Photo of Baked meatballs with springtime salad by WW

Baked meatballs with springtime salad

7
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
Take advantage of the vegies coming into season like asparagus, zucchini and baby spinach in this light spring inspired salad served with tasty baked meatballs.

Ingredients

Lean pork mince

400 g

Lean beef mince, raw

100 g

Multigrain breadcrumbs

25 g, (1/4 cup)

Egg(s)

1 medium

Carrot(s)

½ cup(s), grated, coarsely grated

Brown onion

½ medium, coarsely grated

Asparagus

2 bunch(es), cut into 4cm lengths

Frozen green peas

½ cup(s), (60g)

Zucchini

2 medium, peeled into ribbons

Baby spinach

100 g

Olive oil

1 tbs

Lemon juice

1 tbs

Balsamic vinegar

1 tbs

Shaved parmesan cheese

⅓ cup(s), (25g)

Instructions

  1. Preheat oven to 200°C. Place pork and beef mince, breadcrumbs, egg, carrot and onion in a large bowl. Season with salt and pepper. Use clean hands to mix until well combined. Roll level tablespoonfuls of mixture into 16 balls. Place meatballs on a baking tray. Bake for 20 minutes or until lightly golden.
  2. Meanwhile, cook asparagus and peas in a saucepan of boiling water for 1-2 minutes or until bright green. Drain. Refresh in a bowl of iced water until cool to retain the bright green colour. Drain and pat dry with paper towel.
  3. Place asparagus, peas, zucchini and baby spinach in a large bowl. Season. Combine olive oil, lemon juice and balsamic vinegar in a small bowl. Add to salad and toss to combine.
  4. Divide salad among serving plates. Top with meatballs and parmesan.

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