Middle Eastern · Dinner
Crispy Fried Ground Meat Balls (High-Protein)
Ground beef and egg-white patties spiced with cumin, coriander and allspice, pan-fried until deeply crisp outside and juicy within. A cannellini bean mash boosts protein and fibre, while a lemony tahini-yogurt sauce and quick pickled onions cut the richness alongside warm pita.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
31.6gFat
31.8gCarbs
4.9gSugar
8.6gFiber
1180mgSodium
133mgChol
9.8gSat Fat
890mgPotassium
150mgCalcium
5.8mgIron
2.6mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mash drained cannellini beans with a fork until mostly smooth. Mix in ground beef, egg white, onion, garlic, cumin, coriander, allspice, parsley, salt and pepper until evenly combined.
2
Chill
Shape mixture into 4 oval patties about 1 inch thick. Rest on a plate in the fridge for 15 minutes.
3
Pickle
Toss sliced red onion with red wine vinegar in a small bowl and set aside to soften.
4
Whisk
Combine yogurt, tahini, lemon juice and water in a small bowl, whisking until smooth and pourable.
5
Fry
Heat olive oil in a skillet over medium heat. Fry patties 4 to 5 minutes per side until deep golden-brown and centre reaches 160°F (71°C).
6
Plate
Arrange patties on a plate with the warmed pita half, drizzle with tahini-yogurt sauce and top with pickled red onion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 22 large egg white
- 5.2 oz75g, about a third of a 15 oz can cannellini beans
- 2 tbsp2 tbsp onion
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp allspice
- 4 tbsp4 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 3 tbsp44ml olive oil
- 4 tbsp60g plain-yogurt
- 2 tbsp30g tahini
- 2 tsp10ml lemon-juice
- 2 tbsp2 tbsp water
- 11 small red onion
- 2 tsp10ml red-wine-vinegar
- 11 small pita (70g)
