Nick’s Pick | Cheese ’n’ Greens Beef Meatballs
over Vegetable-Studded Pesto Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Yes, they’re meatballs, but there’s so much more going on behind the scenes. Each beefy round is jam-packed with soft wilted greens, minced garlic and a dose of grated mozzarella cheese. Full-bodied flavour never looked so good! Roast them on a sheet pan alongside pieces of zucchini and sliced red onions. Work the veggies into fluffy white quinoa with a blast of basil pesto for some dreamy green sensations.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 50g Sliced red onions
- 45ml Basil pesto
- 1 Zucchini (green, yellow or heirloom)
- 95g White quinoa
- 60g Grated mozzarella
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Milk
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
13 g
Sodium
580 mg
Total Carb
43 g
Sugars
4 g
Protein
44 g
Fibre
6 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, ¾ cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Sauté the spinach
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the spinach and a pinch of salt. Sauté, 1 to 2 min., until wilted. Transfer to a cutting board.
Prepare the meatballs
Using paper towel, squeeze the excess water from the spinach and roughly chop. In a medium bowl, combine the beef, garlic, cheese, ½ the spinach, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the zucchini, onions & meatballs
Quarter the zucchini lengthwise; thinly slice. On a lined sheet pan, toss the zucchini and onions with a drizzle of oil, the remaining spices and S&P. Add the meatballs and roast, flipping halfway, 14 to 16 min., until the vegetables are tender and the meatballs* are browned and cooked through.
Make the quinoa-vegetable mixture
To the pot of quinoa, add the zucchini, onions, pesto, remaining spinach and S&P; stir well.
Plate your dish
Divide the quinoa-vegetable mixture between your plates. Top with the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
