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Before you jump to Meatballs and Roasted Veg Skewers recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. A lot of people typically assume that healthy diets call for a lot of work and will significantly alter the way they live and eat. Contrary to that information, individuals can modify their eating habits for the better by making a couple of simple changes.
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Evidently, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to meatballs and roasted veg skewers recipe. To cook meatballs and roasted veg skewers you only need 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Meatballs and Roasted Veg Skewers:
- You need 250 g lean beef mince meat
- Use 1 egg
- Prepare 2 Tbsp breadcrumbs
- Use 1 courgette
- Prepare 1 aubergine
- Use 6/8 cherry tomatoes
- Get 1 can tomato sauce (passata)
- Use 1 clove garlic
- Use To taste Salt, pepper, and your favourite herbs
- You need 6 Skewers
Instructions to make Meatballs and Roasted Veg Skewers:
- In a large bowl, mix the mince meat, pinch of salt and pepper, your favourite herbs (I used garlic powder, onion powder, dry rosemary and sage) and the egg - work it with your hand until smooth. If it's too wet, gradually add breadcrumbs until it is the right consistency to form meatballs. I got 18 little meatballs out of my mixture.
- Slice the courgette and the aubergine in 1 cm slices (I peeled my aubergine because my husband is fussy, but there is no need for that!), then halves the little cherry tomatoes. Grate the garlic and reserve for later.
- In a medium pan, first cook your meatballs (you shouldn't need any oil as they will release a bit of their own fat, and won't go dry, but make sure you turn them regularly). When ready, remove them from the pan and keep them warm. In the same pan, cook your slices of aubergine and courgette. Add salt and pepper to taste.
- Meanwhile, prepare a basic tomato sauce using the garlic, the "passata" sauce, salt and pepper.
- When the veg are ready, remove them and keep warm, then add the half tomatoes, but only for 1 minute or so, just to soak up the juices and become a little tender. You are then ready to build your skewers: chop each 1cm veg slice in 4 cubes, and proceed to put each 1 element on the skewer, alternatively.
- Make a bed with your tomato sauce, and serve the skewers on top of it, and don't forget some fresh crunchy bread to clean the plates afterwards! ;)
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