Protein Swap | Pomegranate Molasses-Glazed Beef Meatballs
with Roasted Veggies & Crumbled Feta
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Can we do you a flavour? Pomegranate molasses is one of the most unique condiments out there, adored for its tart, tangy and sweetly caramelized taste. It glows as a garnet glaze for ground beef meatballs. They’re seasoned with full-bodied herbs and spices, and then garnished with crumbled feta cheese for a savoury counterbalance. Roasted Brussels sprouts and chunks of zucchini come out of the oven to meet fluffy white rice on the plate.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Brussels sprouts
- 1 Green zucchini
- 30g Panko
- 160g White rice
- 15ml Pomegranate molasses
- 60g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
12 g
Sodium
440 mg
Total Carb
98 g
Sugars
10 g
Protein
43 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the vegetables
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare the meatballs
Meanwhile, in a medium bowl, crumble ½ the cheese. Add the beef, panko, remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook & glaze the meatballs
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. Off the heat, drizzle with the pomegranate molasses; toss well.
Plate your dish
Divide the rice between your plates. Top with the vegetables and meatballs. Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
