Protein Upgrade | Carb-Wise: ORGANIC Beef & Feta Meatballs
with Crisp Dill-Dressed Beet Salad
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
The bold and the beautiful, together on one low-carb plate—why don’t you decide which is which? Ground beef—certified organic, so they’re better for you and the environment—meatballs get some sass from crumbled feta cheese, minced garlic and an herbaceous hint of fresh dill, plus a dousing of Greek-themed seasonings. Pan-cooked, they develop a browned exterior that hides a fork-tender texture. Drop them onto a wonderfully crisp salad of chopped lettuce, cucumber and wedges of beets, lip-smackingly dressed with dill and white wine vinegar.
We will send you:
- 340g Organic lean ground beef
- 225g Yellow beets
- 1 Garlic clove
- 1 Bunch of dill
- 1 Cucumber
- 1 Head of lettuce
- 15ml White wine vinegar
- 30g Feta
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Eggs, Milk, Sulphites
You will need:
Medium pot
Medium pan
Strainer
Peeler
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
37 g
Saturated Fat
14 g
Sodium
440 mg
Total Carb
20 g
Sugars
10 g
Protein
42 g
Fibre
7 g
Preparation
Boil the beets
Bring a medium pot of salted water to boil. Peel and halve the beets; cut into ¼ inch wedges. Add to the pot of boiling water and boil, 12 to 15 min., until tender. Drain the beets.
Prepare the meatballs
Meanwhile, crumble the cheese. Roughly chop the dill stems and fronds. Mince the garlic. In a large bowl, combine the beef, garlic, cheese, ½ the dill, 1 egg (double for 4 portions), ¾ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
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.
Make the salad
Meanwhile, quarter the cucumber lengthwise; cut crosswise into ½ inch pieces. Roughly chop the lettuce. In a second large bowl, make the salad by combining the vinegar, remaining dill and spices, a drizzle of oil and S&P. Add the cucumber, lettuce and beets; toss well.
Plate your dish
Divide the salad between your bowls. Top with the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
