Mediterranean Lamb Meatballs with Roasted Vegetables and Quinoa
Hearty and flavorful lamb meatballs seasoned with fresh mint and oregano, roasted alongside colorful Mediterranean vegetables. Served over a bed of fluffy quinoa, this is a perfectly balanced and delicious meal-prep solution for a healthy week.
2300 calories
$6 par portion
$45 min
4 portions
meal-prep-friendly, any cuisine
Ingrédients
- 500g ground lamb
- 200g quinoa
- 1 large zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 3 cloves garlic
- 15g fresh mint
- 1 teaspoon dried oregano
- 30ml olive oil
- 1 lemon
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. Cook the 200g of quinoa according to package directions and set aside.
- 2.Chop the zucchini, bell peppers, and red onion into bite-sized pieces. Mince two of the garlic cloves.
- 3.On a large baking sheet, toss the chopped vegetables with 15ml of olive oil, salt, and pepper.
- 4.In a bowl, combine the 500g ground lamb, the remaining minced garlic clove, chopped fresh mint, dried oregano, salt, and pepper. Mix well and form into 16-20 small meatballs.
- 5.Arrange the meatballs on the baking sheet among the vegetables. Ensure nothing is too crowded for even roasting.
- 6.Roast for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.
- 7.To assemble for meal prep, divide the cooked quinoa, roasted vegetables, and meatballs evenly among 4 containers. Squeeze fresh lemon juice over each portion before sealing.
Informations nutritionnelles
30g
fat
55g
carbs
9g
fiber
38g
protein
Pourquoi cette recette
This recipe offers a great balance of lean protein from lamb for muscle support, fiber-rich quinoa for digestive health, and a spectrum of vitamins from roasted vegetables. It's a nutrient-dense meal perfect for sustained energy throughout the week.