Protein Swap | Sweet Maple Chorizo 'n' Carrot Meatballs
with Rustic Mash & Green Salad
Cooking time
20 minutes
Servings
4
Calories
680 /serving
Who’s a clever carrot? One that sneakily ups the volume on veggies—by being grated into ground chorizo meatballs. They get a lick of maple syrup from a kid-friendly pan sauce, with generous mashed potatoes and a crisp salad for sides.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 900g Baby potatoes
- 300g Nantes carrots
- 1 Head of curly leaf lettuce
- 30ml Vegetable demi-glace
- 15ml Dijon mustard
- 30ml Maple syrup
- 15ml White balsamic vinegar
- 18g Chivey League blend (enriched wheat flour, chives, onion, dehydrated onion, salt)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 tbsp Butter
Total Fat
40 g
Saturated Fat
12 g
Sodium
660 mg
Total Carb
58 g
Sugars
14 g
Protein
27 g
Fibre
7 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving 1 cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Prepare & cook the meatballs
- Meanwhile, grate the carrots.
- In a large bowl, combine the beef, ⅓ of the carrots, the spices and S&P.
- Form into 16 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.
- Drain any excess oil from the pan.
Make the sauce & coat the meatballs
- To the pan, add ½ the maple syrup,** the demi-glace and ¼ cup water**.
- Cook, spooning the sauce over the meatballs, 2 to 4 min., until the sauce has thickened and the meatballs are coated.
Make the salad
- Meanwhile, roughly chop the lettuce.
- In a second large bowl, whisk the mustard, vinegar, remaining maple syrup, 4 tbsp oil and S&P.
- Add lettuce and remaining carrots; toss well.
Plate your dish
- Divide the mash between your plates.
- Top with the meatballs and sauce.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
