Ingredients
SLAW
3 tbsp canola oil
2 tbsp EACH lemon juice and red wine vinegar
1 clove garlic, minced
1 tsp EACH Dijon mustard and honey
½ tsp ground cumin
½ tsp EACH salt and pepper
4 cups shredded cabbage
1 cup grated carrot
½ cup shaved red onion
¼ cup chopped parsley
¼ cup chopped mint
MEATBALLS
1 cup no salt-added kidney beans, drained and rinsed
2 eggs
½ onion, grated
4 cloves garlic, minced
2 tsp EACH ground cumin and
coriander
1 tsp EACH salt and pepper
½ tsp ground cinnamon
1 lb (500 g) Extra Lean Ground Beef
¼ cup dried bread crumbs
3 whole-wheat pita pockets, toasted
3 cups sliced cucumber
3 cups sliced tomatoes
Instructions
1. Slaw: Whisk oil, lemon juice, vinegar, garlic, mustard, honey, cumin, salt and pepper in a large bowl. Add cabbage, carrot and onion; toss to coat. Let stand at room temperature for 30 minutes. Stir in parsley and mint.
2. Meatballs: Mash kidney beans with a potato masher in a large bowl until thoroughly mashed. Add eggs, onion, garlic, cumin, coriander, salt, pepper and cinnamon; stir with a fork to combine. Add beef and bread crumbs; gently mix with a fork until blended (careful not to over-mix).
3. Form meat mixture into 24 meatballs. Place onto greased, foil-lined rimmed baking sheet. Bake in 400°F oven for about 20 minutes or until golden brown and an instant-read thermometer inserted into several meatballs reads 160°F (71°C).
4. Serve Meatballs with Slaw, toasted pita and sliced cucumber and tomato.