Nick’s Pick | Beef Meatballs with Crema Sauce
Mexican-Spiced Sweet Potatoes, Zucchini & Sweet Pepper
Cooking time
35 minutes
Servings
4
Calories
540 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Rowdy with a chance of meatballs? Get family dinner under control with a perfect balance of meat and veg. Ground beef benefits from our Latin Accent spice mix, which deploys ancho chilies and sesame seeds for well-rounded sensations. Once browned, the meatballs are coated with demi-glace and crema to smooth any edges. When it comes to the veg, keep the sweet potatoes in thick wedges, and the zucchini and sweet pepper chunky.
We will send you:
- 510g Ground beef
- 900g Sweet potatoes
- 2 Green zucchini
- 1 Sweet pepper
- 30ml Vegetable demi-glace
- 60ml Crema
- 20g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame
You will need:
2 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
Total Fat
24 g
Saturated Fat
9 g
Sodium
920 mg
Total Carb
54 g
Sugars
14 g
Protein
31 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. Halve and core the sweet pepper lengthwise; cut crosswise into 1-inch pieces. Halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
Roast the sweet potatoes
On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Prepare the meatballs
Meanwhile, in a large bowl, combine the beef, ½ the remaining spices and S&P. Form into 16 meatballs about the size of a golf ball.
Cook the meatballs & make the sauce
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. Add the demi-glace and ½ cup water. Cook, stirring frequently, 2 to 3 min., until slightly reduced and the meatballs are coated. Off the heat, add the crema; stir well.
Roast the vegetables
Meanwhile, on a second lined sheet pan, toss the sweet pepper and zucchini with a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 10 to 12 min., until browned and tender.
Plate your dish
Divide the meatballs, sweet potatoes and vegetables between your plates. Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
