Carb-Wise: Korean-Inspired Beef Meatball Sheet Pan
with Brussels Sprouts & Cucumber-Kimchi Salad
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
We’re in the Korean ballpark here! It’s amazing what a shot of sweet soy does for the flavour of these ground beef meatballs, which take shape with panko crumbs and garlic. Roast them to deep brown along with Brussels sprouts, which deserve their own little drizzle of that sticky, sweet and salty sauce. Set off the oven-hot items with a crunch-ilicious salad of rice vinegar-dressed cucumbers and a pleasantly sharp meets sour kick of kimchi.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Brussels sprouts
- 1 Garlic clove
- 3 Cucumbers
- 30ml Rice vinegar
- 20g Panko
- 33g Organic kimchi
- 30ml Sweet soy sauce
Contains: Soy, Sulphites, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
7 g
Sodium
950 mg
Total Carb
49 g
Sugars
22 g
Protein
32 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Mince the garlic. Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Prepare the meatballs
In a large bowl, combine the beef, garlic, panko, ½ the soy sauce and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the sheet pan
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Add the meatballs* and roast, flipping halfway, 14 to 16 min., until browned and cooked through. In the final 5 min., drizzle with the remaining soy sauce.
Make the salad
Meanwhile, in a medium bowl, combine the cucumbers, kimchi (roughly chop if large), vinegar, a drizzle of oil and S&P.
Plate your dish
Divide the sheet pan and salad between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
