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Low-fat meatballs with grilled vegetables

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Ingredients for 2 servings:

  • 400 g lean ground beef
  • 20 g spelt semolina
  • 10 g wheat bran
  • 1 egg white
  • some salt and pepper
  • 1 bunch of spring onions
  • 200 g carrot(s)
  • 200 g asparagus, green
  • 200 g bell pepper(s), red
  • some coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Low carb suitable

Season the ground beef with pepper and salt. Add the spelt semolina and wheat bran along with the egg whites. Mix everything well. I also added some spring onions to the mixture. Then fry the meatballs in a grill pan. Pre-cook the carrots for about 10 minutes and then fry them along with the remaining vegetables in a pan with a little coconut oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Potato and vegetable pan

Low-fat meatballs with grilled vegetables