Moroccan Pork Meatballs
with Warm Lentil, Radish & Squash Salad
Cooking time
25 minutes
Servings
2/4
Calories
/serving
Slow carb is all about meat proteins, legumes and vegetables that take the body longer to process. With almond flour and egg in the ground pork meatballs, and a hearty lentil salad spiked with sun-dried tomatoes and lime, this Moroccan-spiced spread checks all the boxes.
We will send you:
- 250g Canadian-raised lean ground pork
- 200g Diced butternut squash
- 1 Lime
- 100g Radishes
- 30g Almond flour
- 15g Sliced sun-dried tomatoes
- 30ml Vegetable demi-glace
- 540ml Lentils (canned)
- 6g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 Eggs
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Quarter the radishes.
Roast the vegetables
- On a lined sheet pan, toss the squash and radishes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
Prepare the meatballs
- Meanwhile, in a large bowl, combine the pork, 1 egg (double for 4 portions), almond flour, remaining spices and S&P.
- Form into 10 meatballs (double for 4 portions).
Cook the meatballs
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Transfer to a plate and reserve the pan.
Make the lentil salad
- Drain and rinse the lentils.
- Heat the reserved pan on medium.
- Add the lentils, ¼ cup water (double for 4 portions), demi-glace and S&P.
- Cook, stirring often, 1 to 2 min., until warmed through.
- Add the vegetables, tomatoes and lime juice; stir well.
Plate your dish
- Divide the lentil salad between your plates.
- Top with the meatballs.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
