Salsa Verde Beef Meatballs
with Warm Squash Salad & Mexican Crema
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Spiked with bold salsa verde, this recipe takes some fun turns. The rice is uplifted with scallion and lime, while a warm salad of squash, kale and crunchy pepitas keeps everything grounded in veggie goodness. With a dollop of crema, it’s done!
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Lime
- ½ Bunch of kale
- 200g Diced butternut squash
- 2 Scallions
- 25g Roasted pepitas (pumpkin seeds)
- 45ml Salsa verde
- 20g Panko
- 160g White rice
- 60ml Crema
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Eggs • Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Air fryer
Total Fat
36 g
Saturated Fat
12 g
Sodium
910 mg
Total Carb
102 g
Sugars
12 g
Protein
46 g
Fibre
7 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Thinly slice the scallions crosswise.
- Juice the lime.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Add the scallions and ½ the lime juice; fluff the rice.
Fry the squash
- Meanwhile, in a medium bowl, combine the squash, ⅓ of the spices, a drizzle of oil and S&P.
- Add to the air fryer and fry, shaking the basket halfway, 6 to 8 min., until tender.
- Return to the bowl.
Prepare the meatballs
- Meanwhile, in a large bowl, combine the beef, panko, 1 egg (double for 4 portions), the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Fry the meatballs
- Place the meatballs* in the air fryer and fry, 10 to 12 min., until cooked through.
- Transfer to a large bowl and drizzle with all but 1 tbsp of the salsa verde (double for 4 portions); toss gently.
Make the salad & crema
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the squash, pepitas, remaining lime juice, a drizzle of oil and S&P; toss well.
- In a small bowl, combine the crema, remaining salsa verde and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the salad and meatballs.
- Serve the crema on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
