Carb-Wise: Saucy Rosemary-Garlic Beef Meatballs
with Roasted Broccoli & Nantes Carrots
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
Inhale the evergreen scent of rosemary as you assemble this satisfying supper. The outdoorsy aroma of the freshly minced herb mingles with garlic (and a light touch of panko) in ground beef meatballs, browned all-around on the stovetop. So that they’re well rounded in every way, they’ll finish cooking in a creamy sauce that fits like a snug coat. Roasted broccoli florets and Nantes carrots are the ideal oven-hot (and carb-not) accompaniment.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Nantes carrots
- 200g Broccoli florets
- 1 Bunch of rosemary
- 1 Garlic clove
- 20g Panko
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Parchment paper
Sheet pan
Total Fat
34 g
Saturated Fat
14 g
Sodium
670 mg
Total Carb
34 g
Sugars
10 g
Protein
31 g
Fibre
7 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss the broccoli (halve if large) and carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Prepare the meatballs
Meanwhile, mince the garlic. Pick the rosemary leaves off the stems; finely chop the leaves. In a large bowl, combine the beef, panko, ⅔ of the garlic, ⅔ of the rosemary, ⅔ of the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs & make the sauce
In a medium 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. Add the demi-glace, cream, and remaining garlic, rosemary and spices. Cook, stirring occasionally, 2 to 3 min., until the sauce is slightly reduced and the meatballs are coated.
Plate your dish
Divide the vegetables between your plates. Top with the meatballs and sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
