Saucy Rosemary-Garlic Beef Meatballs
with Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
The evergreen aroma of freshly minced rosemary mingles with garlic (and a light touch of almond flour) in browned meatballs, finished with a creamy sauce that fits like a snug coat. Roasted broccoli florets and Nantes carrots are the ideal oven-hot (and carb-not) accompaniment.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 200g Broccoli florets
- 300g Nantes carrots
- 4g Rosemary
- 30g Almond flour
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds • Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
41 g
Saturated Fat
15 g
Sodium
650 mg
Total Carb
31 g
Sugars
11 g
Protein
33 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss the broccoli (halve if large) and carrots with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
Prepare the meatballs
- Meanwhile, mince the garlic.
- Pick the rosemary leaves off the stems; finely chop the leaves.
- In a large bowl, combine the beef, almond flour, ⅔ of the garlic, ⅔ of the rosemary, ⅔ of the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Cook the meatballs & make the sauce
- In a medium 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 demi-glace, cream, and remaining garlic, rosemary and spices.
- Cook, stirring occasionally, 2 to 3 min., until the sauce is slightly reduced and the meatballs are coated.
Plate your dish
- Divide the vegetables between your plates.
- Top with the meatballs and sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
