NUTRITION

SERVINGS

INGREDIENTS

275 g minced top side beef

1 large portobello mushroom

1 stalk celery

1 large egg white

0.5 tsp sea salt

1 clove garlic

0.25 tsp cumin powder

0.5 tsp paprika

1 large sweet potato

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking without using oil.

• 2

  Scrub the sweet potato and cut it into 1-inch cubes, then spread them in a single layer on one half of the prepared baking sheet.

• 3

  Finely mince the portobello mushroom, celery stalk, and garlic clove until they are uniform, very small pieces.

• 4

  In a large mixing bowl, combine the minced top side beef with the egg white, sea salt, cumin powder, and paprika.

• 5

  Fold the minced mushroom, celery, and garlic into the beef mixture, mixing gently by hand until just combined.

• 6

  Roll the mixture into 1.5-inch meatballs and arrange them on the other half of the baking sheet.

• 7

  Bake for 20 to 25 minutes until the meatballs are cooked through and the sweet potato cubes are tender and lightly browned.

• 8

  While the meatballs bake, steam the broccoli florets for 5 minutes until they are vibrant green and tender-crisp.