Carb-Wise: Beef & Walnut Meatball Traybake
Lemon Aioli & Crunchy Salad with Pesto Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Swish a creamy layer of zesty aioli over each plate to lay a foundation for fabulous flavours to come. You’ll top the garlicky mayo mixture with these marvellous meatballs, made with an inspired combination of ground beef, pesto and chopped walnuts. Slide them onto a sheet pan with elegantly halved, spiced carrots, and the benefits are baked right in! A side salad offers more nuts for crunch, along with crisp radishes, under a lemon and pesto vinaigrette.
We will send you:
- 250g Ground beef
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 1 Lemon
- 30ml Basil pesto
- 300g Carrots (orange or multicoloured)
- 25g Chopped walnuts
- 60ml Mayonnaise
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Eggs, Milk, Walnuts
You will need:
Small pan
Zester
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
57 g
Saturated Fat
10 g
Sodium
730 mg
Total Carb
25 g
Sugars
10 g
Protein
33 g
Fibre
8 g
Preparation
Prepare the carrots & meatballs
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of olive oil and ½ the spices. In a large bowl, combine the beef, ½ the pesto, ½ the walnuts, a drizzle of olive oil, the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the carrots & meatballs
Roast the carrots, 10 to 15 min., until beginning to brown. Remove from the oven, flip and add the meatballs. Roast, 10 to 15 min., until the carrots are tender and the meatballs* are cooked through.
Mise en place
Meanwhile, zest and juice the lemon. Thinly slice the radishes. Mince the garlic.
Toast the walnuts
Heat a small, dry pan on medium. Add the remaining walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant.
Make the salad
In a second large bowl, combine ½ the lemon juice, ½ the lemon zest, the remaining pesto, 2 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens, radishes and toasted walnuts; toss well.
Make the lemon aioli & serve
In a medium bowl, combine the mayo, garlic, remaining lemon juice and zest, and S&P. Divide the lemon aioli between your plates and spread out in a circular motion. Top with the carrots and meatballs. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
