Protein Upgrade | Mexican ORGANIC Beef Meatballs
with Roasted Zucchini & Pico de Gallo
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
This Mexican dinner rolls along with heartily spiced organic ground beef meatballs for a key protein fix. Add zucchini wedges and assemble a pico de gallo for an acidic hit. In 20 minutes, you’ll mount this paleo-friendly spread on a gorgeously green avocado purée.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Tomato
- 50g Diced onions
- 1 Lime
- 2 Green zucchini
- 14g Cilantro
- 15ml Minced garlic
- 114g Avocado purée
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
42 g
Saturated Fat
12 g
Sodium
860 mg
Total Carb
26 g
Sugars
10 g
Protein
38 g
Fibre
7 g
Preparation
Roast the zucchini
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 14 to 16 min., until browned and tender.
Prepare & cook the meatballs
- Meanwhile, in a large bowl, combine the pork, ½ the garlic, ½ the onions, all but a pinch of the remaining spices and S&P.
- Form into 10 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
Mise en place
- Meanwhile, small-dice the tomato.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Roughly chop the cilantro leaves and stems.
Make the pico de gallo
- In a medium bowl, combine the tomato, lime juice, remaining garlic, onions and spices, up to ½ the cilantro, a generous drizzle of oil and S&P.
Plate your dish
- Divide the avocado purée between your plates and spread out in a circular motion.
- Top with the zucchini and meatballs.
- Spoon the pico de gallo over the meatballs.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
