Ginger-Ponzu Beef Meatballs
with Edamame & Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Go team protein! With almond flour bulking up the meatballs, and edamame beans pumping up the salad, this recipe is sure to fill your tummy. Generous flavours of ponzu sauce, ginger and caramelized onions are sure to keep it yummy.
We will send you:
- 250g Canadian-raised lean ground beef
- 20g Ginger
- 100g Radishes
- 1 Head of broccoli
- 150g Edamame (or green peas)
- 25g Caramelized onions
- 30ml Vegetable demi-glace
- 30g Almond flour
- 15ml Toasted sesame oil
- 60ml Ponzu lime sauce
Contains: Almonds • Eggs • Sesame • Soy • Wheat
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 Eggs
Total Fat
41 g
Saturated Fat
9 g
Sodium
1000 mg
Total Carb
29 g
Sugars
11 g
Protein
44 g
Fibre
11 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F.
- Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem.
- On a lined sheet pan, toss with ½ the sesame oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Peel and grate the ginger.
- Thinly slice the radishes.
Prepeare the meatballs
- In a large bowl, combine the beef, almond flour, ¼ of the ginger, 1 egg (double for 4 portions) and S&P.
- Form into 8 meatballs (double for 4 portions).
Cook & coat the meatballs
- In a large, high-sided 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 remaining ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, onions, ¾ of the ponzu, 3 tbsp water (double for 4 portions) and S&P. Cook, stirring occasionally, 1 to 2 min., until the sauce has slightly thickened.
- Add the remaining sesame oil; stir well.
Blanch the edamame & make the salad
- Meanwhile, add the edamame to the pot of boiling water and boil, 1 to 2 min., until warmed through.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
- In a second large bowl, combine the edamame, radishes, remaining ponzu and S&P.
Plate your dish
- Divide the meatballs and broccoli between your plates.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
