Italian Beef Meatball Traybake
with Tangy Salsa Verde
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
It’s spring and we’re all ready for a little more verde in our lives. This tangy green Italian sauce is made with chopped parsley, capers and garlic for a fun finishing touch on an oven-hot meal of meatballs, potatoes and Brussels sprouts.
We will send you:
- 250g Canadian-raised lean ground beef
- 14g Parsley
- 450g Potatoes
- 300g Brussels sprouts
- 15g Minced roasted garlic
- 20g Panko
- 10g Capers
- 30ml Sherry vinegar
Contains: Eggs • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
48 g
Saturated Fat
11 g
Sodium
300 mg
Total Carb
63 g
Sugars
6 g
Protein
39 g
Fibre
11 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 10 min., until beginning to brown.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- Roughly chop the parsley leaves and stems.
- Roughly chop the capers.
Prepare the meatballs
- In a medium bowl, combine the beef, panko, ½ the garlic, 1 egg (double for 4 portions) and S&P.
- Form into 8 meatballs (double for 4 portions).
Finish the vegetables & roast the meatballs
- In a second medium bowl, combine the Brussels sprouts, a drizzle of oil and S&P.
- When the potatoes are beginning to brown, flip and add the Brussels sprouts and meatballs.
- Roast, stirring halfway, 12 to 14 min., until the vegetables are tender and the meatballs* are cooked through.
Make the salsa verde
- Meanwhile, in a small bowl, combine the parsley, capers, vinegar (start with ½), 3 tbsp oil (double for 4 portions), the remaining garlic and S&P.
Plate your dish
- Divide the vegetables and meatballs between your plates.
- Drizzle with the salsa verde. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
