Meatballs with Butternut

Serves: 2

Ingredients

240 g mince, beef, extra-lean
1 egg (whisked) (recipes containing cooked egg are safe to freeze)
½ tsp garlic powder
½ tsp dried, mixed herbs
½ tsp table salt
½ tsp black pepper
2 handfuls of fresh rocket (for serving)
2 tsp olive oil
400 g butternut (cubed)

Method

1. Preheat the oven to 180 degrees Celsius.
2. Add the mince, egg, garlic powder, mixed herbs, salt and pepper to a bowl, mix with a spoon and refrigerate for 30 minutes.
3. Add the butternut to a baking tray and drizzle the olive oil. Bake for about 30 minutes or until cooked.
4. Roll the mince mixture into 8 meatballs and place on a baking tray. Bake for 20-30 minutes.
5. Plate and serve 4 meatballs and half of the butternut topped with a handful of fresh rocket and half of the meatball relish (recipe below).
6. Place the other 4 meatballs and the other half of the roasted butternut into a freezer-friendly tupperware to freeze for another meal later on in the week. When you decide to thaw and reheat this meal, top it with the other handful of fresh rocket and the leftover meatball relish.

Meatball Relish

This can be kept in the fridge or added to a tupperware and frozen to use when you reheat your leftover meatballs and butternut

Ingredients

1 tsp olive oil
¼ white onion
½ cup globe tomatoes (chopped)
½ tsp oregano
½ tsp black pepper

Method

Heat the olive oil in a pan over medium heat. Sauté onion and chopped tomato until softened. Add oregano and pepper.

 

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