Protein Swap | Carb-Wise: Beef & Mustard Meatballs
with Creamy Dill Salad & Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
Whole-grain mustard packs a whole lotta flavour into these meatballs. Fashion them from ground beef and a peppery-mustardy seasoning blend, and then roll them into a saucepan for a good stovetop browning. Roasted Brussels sprouts make a solid fall side that’s a good match for size, while the salad refreshes with a sour cream and dill dressing coating a crisp combination of grated kohlrabi and thinly sliced cucumbers.
We will send you:
- 250g Ground beef
- 300g Brussels sprouts
- 1 Bunch of dill
- 3 Cucumbers
- 1 Kohlrabi
- 15ml White vinegar
- 30ml Whole-grain mustard
- 43ml Sour cream
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Peeler
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
10 g
Sodium
940 mg
Total Carb
28 g
Sugars
8 g
Protein
37 g
Fibre
10 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the beef, ⅔ of the mustard, the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a medium 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 keep warm.
Mise en place
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. Peel and grate the kohlrabi. Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Make the salad
In a medium bowl, combine the cucumbers, dill, kohlrabi, vinegar, sour cream, remaining mustard, a drizzle of oil and S&P.
Plate your dish
Divide the meatballs, Brussels sprouts and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
