Spicy veggie meatballs with a Light Salad

Cut the onion into thin rings. Halve the tomatoes and olives, wash the salad, cut into bite size pieces and add everything into a bowl.

• ½ Onion, red (~ 1.5 oz)
• 1 Romaine lettuce (~ 4.2 oz)
• 2.6 oz Cherry tomatoes
• 1.1 oz Black olives

Add the lime juice, olive oil, honey, soy sauce, yogurt and water into a mason jar. Screw the lid on tightly and shake vigorously until combined. Season with pepper.

• ½ Lime, organic (~ 0.7 oz)
• 1 tsp Olive oil
• ¾ tsp Honey
• 1 Tbsp Soy sauce, light
• ¼ cup Low fat greek yogurt
• Black pepper

In a bowl mix the veggie mince, breadcrumbs, egg, and chili powder. Season with salt and pepper and form meatballs out of the dough.

• 7.1 oz Vegan crumbled meat substitute, fresh
• ¼ cup Bread crumbs
• 1 Egg (~ 1.9 oz)
• ½ tsp Crushed pepper
• Salt
• Black pepper

Heat the canola oil in a non stick frying pan over medium heat. Add the meatballs into the pan and fry for approx. 6-8 minutes until golden brown.

• 2 tsp Canola oil

Mix the dressing with the salad and serve with the meatballs.

Enjoy your meal!