Beef Pistachio Meatballs with Honey Mustard & Wilted Greens
SERVES 2 | PREP 10mins | COOK 20mins
What’s better than meatballs? Fancy meatballs! These are well worth the effort for the nutty kick and the smooth sweet sauce.
Ingredients
- Meatballs
- 200g beef mince
- 1/2 red onion, finely diced
- 1 garlic clove, minced
- 1/2 cup finely chopped flat leaf parsley
- 1/2 cup finely chopped coriander
- 2 tsp grated lemon zest
- 1 tsp chilli flakes
- 30g pistachios, roughly chopped
- 1 tsp salt flakes
- 1 tsp ground black pepper
- 1 tsp extra virgin olive oil
- Wilted greens
- 1 garlic clove, minced
- 300g Chinese broccoli (gai lan)
- 1/4 bunch silverbeet, sliced into 2cm lengths
- salt & pepper to taste
- 1 tsp extra virgin olive oil
- Honey mustard sauce
- 1 tsp wholegrain mustard
- 1 tsp honey
- 1 tsp lemon juice
- 1/4 cup Greek yoghurt
Method
- In a large bowl, place meatball ingredients and mix until well combined. Shape into 3cm diameter balls.
- Heat oil in a large frypan and fry meatballs over medium heat for around 8-10 minutes, turning every few minutes to ensure they are evenly cooked.
- To make the wilted greens, heat oil in a medium frypan over low heat. Add garlic and fry until just starting to colour. Add broccoli stems and cook for 3 minutes, stirring occasionally. Add silverbeet with a tablespoon of water and cook for a further 3 minutes or until silverbeet has softened. Season with salt and pepper.
- To make the honey mustard sauce, place all ingredients in a medium bowl and whisk until all combined. Pour into a serving jug or small bowls, serve with meatballs and greens.
