Protein Upgrade | Indian-Spiced ORGANIC Beef Meatballs
with Roasted Brussels & Cilantro-Garlic Yogurt
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Ground beef—certified organic, so it’s better for you and the environment—perks up nicely with a blast of sharp green cilantro, roasted garlic and a vivid collection of spices. It’s matched with roasted Brussels sprouts and wilted leafy greens, while seasoned yogurt lays down a delectable base for each helping.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 400g Brussels sprouts
- 120g Baby greens (baby spinach or kale)
- 14g Cilantro
- 15g Minced roasted garlic
- 100g Greek yogurt
- 14g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Mustard
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
12 g
Sodium
510 mg
Total Carb
27 g
Sugars
6 g
Protein
47 g
Fibre
12 g
Preparation
Roast the Brussels sprouts & spinach
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a medium bowl, combine the spinach, a drizzle of oil and S&P. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the last 4 min., add the spinach.
Prepare the meatballs
Meanwhile, roughly chop the cilantro leaves and stems. In a second medium bowl, combine the beef, ⅓ of the cilantro, ½ the garlic and the spices. Form into 10 meatballs (double for 4 portions).
Cook 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.
Make the cilantro-garlic yogurt
Meanwhile, in a small bowl, combine the yogurt, 1 tsp water (double for 4 portions), the remaining garlic and cilantro, and S&P.
Plate your dish
Divide the cilantro-garlic yogurt between your plates and spread out in a circular motion. Top with the meatballs, Brussels sprouts and spinach. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
