Carb-Wise: Balkan-Style Pork Meatballs
Smoky Roasted Pepper & Feta Sauce over Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Great balls of Balkans! These ground pork marvels are brimming with deep-set flavours from two kinds of paprika (sweet and smoky), along with a tomato-based sauce built straight in the same pan with roasted pepper, zucchini and garlic. Put this hearty party over warm and wholesome quinoa and quietly bliss out with crumbles of feta.
We will send you:
- 250g Canadian-raised lean ground pork
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 1 Roasted pepper
- 95g Red & white quinoa
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 60g Feta
- 1 Green zucchini
- 9g Smoky & Sweet Paprika spices (smoked paprika, sweet paprika, onion, chili powder, kosher salt)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
31 g
Saturated Fat
10 g
Sodium
980 mg
Total Carb
45 g
Sugars
5 g
Protein
40 g
Fibre
9 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, medium-dice the roasted pepper and zucchini. Mince the garlic.
Prepare the meatballs
In a large bowl, combine the pork, 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.
Start the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 5 to 7 min., until browned and partially cooked.
Finish the meatballs & make the sauce
To the pan of meatballs, add the zucchini, roasted pepper and remaining garlic. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the tomato sauce, demi-glace, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 1 to 2 min., until combined. Add the spinach and cook, stirring occasionally, 2 to 3 min., until the spinach has wilted and the meatballs* are cooked through.
Plate your dish
Divide the quinoa between your plates. Top with the meatballs and sauce. Crumble the cheese over top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
