Saucy Beef, Cheese & Heirloom Zucchini Meatballs
with Tomato Pesto & Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
730 /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 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 Canadian-raised lean ground beef (high-protein serving)
- 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
48 g
Saturated Fat
17 g
Sodium
1050 mg
Total Carb
29 g
Sugars
9 g
Protein
50 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.
