Protein Upgrade | Saucy ORGANIC Beef, Cheese & Heirloom Zucchini Meatballs
with Tomato Pesto & Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
This meaty meal is just what you need to keep the carbs low and the cozy on high. Show off some keto know-how by packing those high-protein ground beef meatballs—certified organic, so they’re better for you and the environment—with grated sharp aged white cheddar. And get them bulging with garlic and grated heirloom zucchini for added veggie volume. They’re pan-browned and finished with a sauce of sun-dried tomato pesto loosened with demi-glace. Nestle them next to Brussels sprouts, glowing golden from the oven.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 400g Brussels sprouts
- 30ml Sun-dried tomato pesto
- 1 Heirloom zucchini
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 10g Fiery Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley, crushed cayenne pepper)
Contains: Cashews, Milk, Sulphites
You will need:
Large pan
Sheet pan
Grater
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
18 g
Sodium
1060 mg
Total Carb
29 g
Sugars
9 g
Protein
49 g
Fibre
9 g
Preparation
Roast the Brussels sprouts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare the meatballs
Meanwhile, grate the zucchini (large holes); using a paper towel, squeeze out any excess liquid. In a medium bowl, combine the beef, zucchini, cheese, ⅔ of the garlic, the remaining spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs & make the sauce
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. Add the remaining garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 3 min., until slightly reduced. Off the heat, gradually add the pesto; stir well.
Plate your dish
Divide the Brussels sprouts, meatballs and sauce between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
