Smoky Beef Albondigas
over Quick Creamy Romesco Sauce & Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
After tasting Spanish romesco sauce, you may want to eat it with everything, all the time. Here the rich and balanced combo of almond, tomato and garlic (and in this case, cream) pools under smoky, parsley-flecked meatballs and zucchini batons, lingering with each bite.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 14g Parsley
- 2 Green zucchini
- 30g Almond butter
- 30ml Tomato paste
- 15g Minced roasted garlic
- 15ml Sherry vinegar
- 30ml Heavy cream
- 10g Catalonia & Beyond spices (coriander, smoked paprika, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, black pepper)
Contains: Almonds • Milk • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
48 g
Saturated Fat
15 g
Sodium
490 mg
Total Carb
19 g
Sugars
8 g
Protein
40 g
Fibre
6 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 and S&P.
- Roast, flipping halfway, 10 to 12 min., until tender.
Prepare & cook the meatballs
- Meanwhile, roughly chop the parsley leaves and stems.
- In a large bowl, combine the beef, ½ the parsley, the 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.
- Transfer to a plate and reserve the pan.
Make the romesco sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the almond butter, vinegar, cream, ⅓ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the romesco sauce between your plates.
- Top with the meatballs and zucchini.
- Garnish with the remaining parsley. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
