Carb-Wise: Ancho-Spiced Beef Meatballs with Sautéed Chayote & Cherry Tomatoes
over Avocado-Lime Sauce
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Wonderfully crisp, firm and pale green, the squash known as chayote (rhymes with coyote) is a favourite in Mexico. Tossed with cherry tomatoes, it makes an energizing sauté to accompany hearty ground beef meatballs rounded out with garlic, a touch of panko for lightness and our America Latina seasonings, strong on ancho peppers and sesame. Plated above a swirl of lime-spritzed avocado purée, this combo brings heavy colour to a carb-lite evening.
We will send you:
- 250g Canadian-raised lean ground beef
- 280g Cherry tomatoes
- 1 Garlic clove
- 1 Lime
- 1 Chayote
- 57g Avocado purée
- 30g Panko
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Sulphites, Wheat
You will need:
2 Medium pans
Peeler
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
8 g
Sodium
440 mg
Total Carb
30 g
Sugars
7 g
Protein
29 g
Fibre
7 g
Preparation
Mise en place
Mince the garlic. Juice the lime. Peel and medium-dice the chayote.
Prepare the meatballs
Meanwhile, in a medium bowl, combine the beef, panko, ½ the garlic, ⅔ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Sauté the vegetables
Meanwhile, in a second medium pan, heat a drizzle of oil on medium-high. Add the chayote, tomatoes, remaining garlic and spices, and S&P. Sauté, 6 to 8 min., until tender.
Make the avocado-lime sauce
In a small bowl, combine the avocado purée, lime juice and S&P.
Plate your dish
Divide the avocado-lime sauce between your plates and spread out in a circular motion. Top with the meatballs and vegetables. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
