Keto: Masala Pork Meatballs with Almond-Tamarind Sauce
Roasted Broccoli & Carrots
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Mmm, mmm, mmm… masala. With a lively Indian-style spice mix (zingy with mango powder) and more tropical ingredients, these ground pork meatballs are jammed with Indian flavours. You’ll work sweet-sour tamarind paste, freshly chopped cilantro and garlic in with the meat. There’s more of the fruit in the sauce, smoothed out with almond butter for a satiny consistency. Keep this keto with a carb-conscious side of spice-roasted broccoli and carrots.
We will send you:
- 340g Ground pork (high-protein serving)
- 200g Carrots (orange or multicoloured)
- 15ml Minced garlic
- 200g Broccoli florets
- 1 Bunch of cilantro
- 30g Almond butter
- 15ml Tamarind paste
- 30ml Vegetable demi-glace
- 9g Let’s Chaat spices (mango powder, cumin, black salt, ajowan, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)
Contains: Almonds
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Whisk
Total Fat
34 g
Saturated Fat
8 g
Sodium
560 mg
Total Carb
28 g
Sugars
10 g
Protein
39 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the carrots lengthwise. Halve the broccoli if large. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Prepare the meatballs
Meanwhile, roughly chop the cilantro leaves and stems. In a large bowl, combine the pork, garlic, ½ the tamarind, ½ the cilantro, all but a pinch of the remaining spices and S&P. Form into 10 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, 8 to 10 min., until browned and cooked through. Transfer to a plate and reserve the pan.
Make the sauce & coat the meatballs
In the same pan, whisk the almond butter, demi-glace, ½ cup water (double for 4 portions), the remaining tamarind and spices, and S&P; bring to a boil. Reduce the heat to low and cook, stirring occasionally, 2 to 3 min., until thickened. Return the meatballs; toss well.
Plate your dish
Divide the meatballs and vegetables between your plates. Spoon the sauce over the meatballs. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
