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Middle Eastern Kidney Bean Meatballs with Herbed Slaw

Ingredients

  • 45 mL Canola oil
  • 30 mL EACH lemon juice and red wine vinegarr
  • 1 Clove garlic, minced
  • 5 mL EACH Dijon mustard and liquid honey
  • 2 mL EACH ground cumin, salt and pepper
  • 60 mL EACH finely chopped parsley and fresh mint
  • 500 mL EACH shredded purple and green cabbage
  • 250 mL Carrot matchsticks
  • 125 mL Shaved red onion
  • 250 mL No salt added kidney beans, drained and rinsed
  • 2 Eggs
  • 1/2 Onion, grated
  • 4 Cloves garlic, minced
  • 10 mL EACH ground cumin and coriander
  • 2 mL Ground cinnamon
  • 500 g Extra lean ground beef
  • 60 mL Dried breadcrumbs
  • 5 mL EACH salt and pepper
  • 3 Whole wheat pita pockets, toasted

Directions

Slaw

In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper.

Stir in parsley and mint. Add cabbage, carrot and onion; toss to coat.

Let stand at room temperature for 30 minutes.

Meatballs

Preheat oven to 400°F (200ºC).

In a large bowl, smash kidney beans with a potato masher until just slightly chunky. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to
combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.

Arrange meatballs on a greased foil-lined baking sheet. Bake for 20 minutes or until golden brown and an instant-read thermometer registers 160°F (71°C) when inserted into center of meatball. Cool slightly.

Serve with slaw and toasted pita.

Tips

Serve with tomato and cucumber slices for a bright and fresh compliment to the meatballs.
Serve with a dollop of assorted dips such as hummus, baba ghanoush or tzatziki.
Replace cabbage and shredded carrot with a bagged coleslaw blend.
Substitute kidney beans with black beans, navy beans or chickpeas.Trying to sneak the beans in? Use white beans and mash until very smooth – even the
pickiest of eaters will never notice!

Back to Fresh Solutions

Related Recipes

Middle Eastern Kidney Bean Meatballs with Herbed S

Ingredients

  • 45 mL Canola oil
  • 30 mL EACH lemon juice and red wine vinegarr
  • 1 Clove garlic, minced
  • 5 mL EACH Dijon mustard and liquid honey
  • 2 mL EACH ground cumin, salt and pepper
  • 60 mL EACH finely chopped parsley and fresh mint
  • 500 mL EACH shredded purple and green cabbage
  • 250 mL Carrot matchsticks
  • 125 mL Shaved red onion
  • 250 mL No salt added kidney beans, drained and rinsed
  • 2 Eggs
  • 1/2 Onion, grated
  • 4 Cloves garlic, minced
  • 10 mL EACH ground cumin and coriander
  • 2 mL Ground cinnamon
  • 500 g Extra lean ground beef
  • 60 mL Dried breadcrumbs
  • 5 mL EACH salt and pepper
  • 3 Whole wheat pita pockets, toasted

Directions

Slaw

In a large bowl, whisk oil with lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper.

Stir in parsley and mint. Add cabbage, carrot and onion; toss to coat.

Let stand at room temperature for 30 minutes.

Meatballs

Preheat oven to 400°F (200ºC).

In a large bowl, smash kidney beans with a potato masher until just slightly chunky. Add eggs, onion, garlic, cumin, coriander and cinnamon; stir to
combine. Add beef, breadcrumbs, salt and pepper. Gently mix well. Form into 24 meatballs.

Arrange meatballs on a greased foil-lined baking sheet. Bake for 20 minutes or until golden brown and an instant-read thermometer registers 160°F (71°C) when inserted into center of meatball. Cool slightly.

Serve with slaw and toasted pita.

Tips

Serve with tomato and cucumber slices for a bright and fresh compliment to the meatballs.
Serve with a dollop of assorted dips such as hummus, baba ghanoush or tzatziki.
Replace cabbage and shredded carrot with a bagged coleslaw blend.
Substitute kidney beans with black beans, navy beans or chickpeas.Trying to sneak the beans in? Use white beans and mash until very smooth – even the
pickiest of eaters will never notice!