Carb-Wise: Smoky Beef & Goat Cheese Albondigas
with Garlicky Lacinato Kale
Cooking time
30 minutes
Servings
2/4
Calories
650 /serving
A summer evening is the ideal tapas inspiration. These albondigas are made with ground beef, smoked paprika and tangy goat cheese for vibrant flavour, plus a generous pinch of almond flour for a fork-tender effect. Serve in a tomato-carrot sauce, with dark garlic-sautéed kale.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- ½ Bunch of lacinato kale
- 300g Nantes carrots
- 100ml Tomato sauce
- 30g Almond flour
- 30g Goat cheese
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Almonds, Eggs, Milk, Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
40 g
Saturated Fat
11 g
Sodium
980 mg
Total Carb
37 g
Sugars
14 g
Protein
40 g
Fibre
11 g
Preparation
Mise en place
Halve the carrots lengthwise; thinly slice crosswise. Mince the garlic. Remove the kale leaves from the stems; roughly chop the leaves.
Prepare the meatballs
In a medium bowl, combine the beef, cheese, almond flour, 1 egg (double for 4 portions), ⅓ of the garlic, ⅔ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate and reserve the pan.
Sauté the kale
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the kale and garlic. Sauté, 3 to 4 min., until wilted; season with S&P.
Make the sauce & coat the meatballs
In the reserved pan, heat a drizzle of oil on medium-high. Add the carrots and sauté, 2 to 3 min., until partially cooked. Add the tomato sauce, ¾ cup water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 4 to 6 min., until the carrots are tender. Return the meatballs and cook, spooning the sauce over, 1 to 2 min., until warmed through.
Plate your dish
Divide the meatballs, sauce and kale between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
