NUTRITION

SERVINGS

INGREDIENTS

12 oz 93% lean ground beef

1 tsp garlic powder

1 tsp onion powder

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp honey

1 tsp dijon mustard

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

2 cup chopped kale

1 cup arugula

1 cup romaine lettuce

0.5 cup canned chickpeas

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Combine the ground beef, garlic powder, onion powder, 0.5 tsp sea salt, and 0.5 tsp black pepper in a bowl, mixing until just combined.

• 3

  Roll the beef mixture into 12 even meatballs and place them on the prepared baking sheet.

• 4

  Bake the meatballs for 15 to 18 minutes until they are browned and cooked through.

• 5

  In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, dijon mustard, dried oregano, 0.25 tsp sea salt, and 0.25 tsp black pepper.

• 6

  Finely chop the fresh parsley and stir it into the vinaigrette.

• 7

  Place the chopped kale in a large salad bowl and massage it with a squeeze of lemon for one minute to soften the leaves.

• 8

  Add the arugula, romaine lettuce, and rinsed chickpeas to the bowl with the kale.

• 9

  Toss the salad with the vinaigrette, then top with the warm meatballs before serving.