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Carb-Wise: Spicy BBQ-Glazed Pork Meatballs

with Roasted Mushrooms & Zucchini

Cooking time

20 minutes

Servings

2/4

Calories

460 /serving

Carb-Wise: Spicy BBQ-Glazed Pork Meatballs

with Roasted Mushrooms & Zucchini

Give meatballs a glow up. Not just one sauce but two impart a spectacular sheen to these pan-browned ground pork beauties. BBQ sauce has a mellow sweetness and a hint of smoke, while Buffalo sauce is a bit of a rager when it comes to heat. Balanced with a little butter, they cooperate in a warm embrace. Set the glazed meatballs atop a hearty veggie base of zucchini spears and sliced mushrooms.

We will send you:

250g Canadian-raised lean ground pork
1 Garlic clove
2 Green zucchini
225g Sliced mushrooms
30ml BBQ sauce
30g Panko
30g Buffalo sauce

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
27 g

Saturated Fat
9 g

Sodium
830 mg

Total Carb
26 g

Sugars
10 g

Protein
30 g

Fibre
2 g

Preparation

Mise en place

Preheat the oven to 450°F. Mince the garlic. Quarter the zucchini lengthwise; halve crosswise. In a small bowl, combine the Buffalo sauce, BBQ sauce and 1 tbsp water (double for 4 portions).

Roast the vegetables

On a lined sheet pan, toss the zucchini and mushrooms with a drizzle of oil and S&P. Roast, flipping halfway, 10 to 12 min., until tender.

Prepare the meatballs

Meanwhile, in a medium bowl, combine the pork, panko, garlic 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 spicy BBQ sauce and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until the sauce is slightly reduced and the meatballs are coated.