French Onion Pork Meatballs
with Roasted Zucchini & Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Anyone who loves French onion soup knows what it’s like to chase that cheesy, meaty, savoury high. We got to thinking, what if the concept could be conceived on a dinner plate? So we’re mixing Emmental cheese into meatballs, served under a shallot-laced sauce.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Yellow zucchini
- 1 Green zucchini
- 1 Shallot (or onion)
- 2 Garlic cloves
- 95g Red & white quinoa
- 30ml Vegetable demi-glace
- 50g Grated Emmental
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
39 g
Saturated Fat
18 g
Sodium
650 mg
Total Carb
48 g
Sugars
8 g
Protein
42 g
Fibre
7 g
Preparation
Prepare the meatballs
- Preheat the oven to 450°F.
- Mince the garlic.
- In a medium bowl, combine the pork, cheese, ½ the garlic, ⅔ of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Roast the meatballs & zucchini
- Quarter both types of zucchini lengthwise; halve crosswise.
- Arrange the meatballs on a lined sheet pan and roast, 4 to 6 min., until partially cooked.
- Flip and add both types of zucchini, a drizzle of oil, the remaining spices and S&P.
- Roast, flipping halfway, 8 to 10 min., until the meatballs* are cooked through and the zucchini are browned and tender.
Make the sauce
- Meanwhile, halve, peel and thinly slice the shallot.
- In a large pan, heat a generous drizzle of oil on medium.
- Add the shallot and sauté, adding 1 tbsp water (double for 4 portions) halfway, 5 to 7 min., until softened and golden.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until thickened.
- Add 2 tbsp butter (double for 4 portions); stir well.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Plate your dish
- Divide the quinoa between your plates.
- Top with the zucchini and meatballs.
- Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
