Carb-Wise: Greek Beef Meatball Salad
with Grilled Zucchini, Tzatziki & Fresh Mint
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Greek cooking lends itself to low-carb living. Building a meal on a salad inspired by that warm sunny landscape is a no-brainer with glowing red tomatoes, crunchy cucumber and fresh sprigs of mint as a starting point. Grilled Mediterranean-spiced zucchini channel the cuisine even more while roasted beef meatballs ensure you’re on the road to fulfillment.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Bunch of mint
- 1 Garlic clove
- 1 Shallot (or onion)
- 1 Cucumber
- 2 Heirloom zucchini
- 2 Tomatoes
- 30ml Red wine vinegar
- 90g Garlic-cucumber yogurt (tzatziki)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
BBQ
Total Fat
39 g
Saturated Fat
10 g
Sodium
770 mg
Total Carb
24 g
Sugars
14 g
Protein
32 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Quarter the zucchini lengthwise. In a medium bowl, combine the zucchini, a drizzle of oil, ⅓ of the spices and S&P. Medium-dice the tomatoes and cucumber. Combine in a large bowl. Mince the garlic. Halve and peel the shallot; small-dice ½ and thinly slice the remaining ½. In a small bowl, combine the sliced shallot, vinegar and S&P. Set aside to marinate. Pick the mint leaves off the stems; roughly chop the leaves.
Prepare & roast the meatballs
In a second large bowl, combine the beef, diced shallot, ½ the garlic, ⅓ of the mint, ½ the remaining spices and S&P. Form into 8 meatballs* (double for 4 portions) about the size of a golf ball. Arrange on a lined sheet pan and roast, flipping halfway, 14 to 16 min., until cooked through and beginning to brown.
Grill the zucchini
Meanwhile, add the zucchini to the BBQ and grill, 2 to 4 min. per side, until browned and beginning to soften. Transfer to a cutting board. Once cool enough, medium-dice.
Make the salad
To the bowl of tomatoes and cucumber, add the zucchini, marinated shallot (start with ½ for a milder flavour), remaining garlic, ½ the remaining mint, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the tzatziki between your plates and spread out in a circular motion. Top with the salad and meatballs. Garnish with the remaining mint. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
