Beef & Dill Meatballs

I made and ate this recipe so quickly there are no pictures. Just an old picture of a bunch of dill… This recipe is the Monday night dinner that doubles as meal prep. You can make these last for Monday & Tuesday work lunches – the two work days that you need to be looked after for in advance. Alternatively you could just make them and have them in a container as lunch for every day of the week, letting them feed you every day of the week with bits of salad or leftover roast vegetables.

Ingredients

500grams beef mince

1 small zucchini or half a large one – grated

Handful of dill finely chopped

1 onion finely chopped

1 clove of garlic

1 tbsp of olive oil

Method

Pre heat the oven to 180 degrees Celsius and grease a baking sheet with 1tsbp of olive oil

Using your hands mix together all the ingredients for the meatballs

Coat your hands in a little bit more olive oil and using a scale weigh out each ball to 50 grams or roll them into a size of a golf ball

Line them all up on the tray and bake for 20 minutes

2-3 is a serving with other sides leaving you with dinner for two and lunch the next day.

**To make this a meal use the cucumbers to make a little side salad cut up and coat with salt , pepper and dill. If you have any olives or capers in jars add those in too.

If you want a bit more get one cup self-raising flour with ½ a cup of the yoghurt and mix together, kneading into a ball and rolling out into a flat bread.

Cook in a fry pan with olive oil until golden on both sides.