Nick’s Pick | Baked Beef Mini Meatballs over Orecchiette
with Broccoli & Green Peas
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Try these meatballs on for size! They’re made with a generous portion of seasoned ground beef, scaled down to become a bite-for-bite match for pasta and veggies. Bake these little beauties to brown and tender in the oven, then top them over tender-crisp broccoli florets and green peas. Your veg will boil in the same pot as the al dente orecchiette, which is bathed in a vibrantly garlicky tomato sauce.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 300g Broccoli florets
- 150g Green peas
- 225g Orecchiette
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Wheat
You will need:
Large pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
8 g
Sodium
910 mg
Total Carb
110 g
Sugars
15 g
Protein
50 g
Fibre
13 g
Preparation
Boil the pasta & vegetables
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Add the pasta and boil, 9 to 11 min., until al dente. In the final 4 min., add the broccoli (halve if large). In the final min., add the peas. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Prepare & bake the meatballs
Meanwhile, in a large bowl, combine the beef, ½ the garlic, ½ the remaining spices and S&P. Form into 16 meatballs* (double for 4 portions) about the size of a dollar coin. Arrange on a lined sheet pan and bake, flipping halfway, 10 to 12 min., until browned and cooked through.
Make the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, demi-glace, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until beginning to thicken.
Combine the pasta
To the pan of sauce, add the pasta and vegetables. Cook, stirring frequently, 1 to 2 min., until combined and warmed through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
