Name: Beef & Zucchini Meatball Skewers with Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz lean ground beef; 1 large egg; 0 tsp extra virgin olive oil; 0 tsp extra virgin olive oil; 1.25 cups zucchini; 1.5 cups red bell pepper; 0 tbsp ground flaxseed; 1 clove garlic; 0.5 tsp herbes de provence; 0.25 tsp sea salt; 0.25 tsp black pepper

Beef & Zucchini Meatball Skewers with Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Beef & Zucchini Meatball Skewers with Egg

Lean beef meatballs and vibrant vegetables roasted to a tender finish, topped with nutty flaxseed and served alongside a perfectly soft-boiled egg.

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NUTRITION

Protein

41.2g

Fat

19.6g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz lean ground beef

1 large egg

0 tsp extra virgin olive oil

1.25 cups zucchini

1.5 cups red bell pepper

0 tbsp ground flaxseed

1 clove garlic

0.5 tsp herbes de provence

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Soft-boil the egg by placing it in boiling water for 7 minutes, then transfer to an ice bath and peel.
2
Mix the ground beef with minced garlic, half the salt, and half the pepper in a bowl, then shape into small, uniform meatballs.
3
Slice the zucchini into half-moons and cut the red bell pepper into bite-sized squares.
4
Toss the vegetables with 1 teaspoon of olive oil and the herbes de provence until well coated.
5
Thread the meatballs and vegetables onto skewers and roast at 400°F (200°C) for 15-18 minutes until the beef is cooked through.
6
Drizzle the remaining 2 teaspoons of olive oil over the skewers, sprinkle with ground flaxseed, and serve with the halved egg.