Carb-Wise: Pork Boulettes with Fried Herb Aioli
Zesty Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
Take meatballs on a roll through the French countryside. Ground pork is treated to all sorts of goodies: almond flour, lemon and parsley, formed into boulettes and browned to high-protein perfection. Roasted carrots and Brussels sprouts bring veggie warmth. The aioli, with fried thyme and rosemary, gives new meaning to herbes de Provence.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Nantes carrots
- 300g Brussels sprouts
- 1 Garlic clove
- 1 Lemon
- 14g Herb medley (thyme, rosemary, parsley)
- 60ml Mayonnaise
- 30g Almond flour
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds, Eggs, Sulphites
You will need:
Oil
Sheet pan
Zester
Parchment paper
1 or 2 Eggs
Salt & pepper (S&P)
Large pan
Total Fat
62 g
Saturated Fat
10 g
Sodium
650 mg
Total Carb
32 g
Sugars
10 g
Protein
37 g
Fibre
12 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 9 to 12 min., until partially cooked.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a medium bowl, combine the Brussels sprouts, a drizzle of oil, ½ the remaining spices and S&P. Zest and quarter the lemon. Roughly chop the parsley leaves and stems. Mince the garlic.
Finish the vegetables
When the carrots are partially cooked, remove from the oven, flip and add the Brussels sprouts. Roast, stirring halfway, 12 to 14 min., until the vegetables are tender. Squeeze the juice of ½ the lemon wedges over.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the pork, parsley, almond flour, 1 egg (double for 4 portions), ½ the lemon zest, ½ the garlic, the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large 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. Transfer to a plate. Wipe out and reserve the pan.
Make the fried herb aioli
Meanwhile, in a medium bowl, combine the mayo, juice from the remaining lemon wedges, the remaining lemon zest and garlic, and S&P. In the reserved pan, heat a thin layer of oil on medium. Add the thyme and rosemary. Fry, 30 sec. to 1 min., until the leaves begin to crisp. Transfer to a paper towel-lined plate and season with S&P. Once cool enough, pick the leaves off the stems; roughly chop the rosemary leaves. Add the leaves to the bowl of mayo.
Plate your dish
Divide the vegetables and meatballs between your plates. Drizzle with the fried herb aioli. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
