Spicy Tunisian Beef Meatballs
over Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
400 /serving
A prickle of heat and a host of warm ras el hanout spices conjure up Tunisian cuisine. The tender meatballs are coated in a vibrant sauce of fresh cherry tomatoes, and then tumbled over riced cauliflower studded with lacinato kale for a fast slow-carb supper.
We will send you:
- 250g Canadian-raised lean ground beef
- ½ Bunch of lacinato kale
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Garlic clove
- 140g Cherry tomatoes
- 15ml Sambal oelek
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
8 g
Sodium
290 mg
Total Carb
19 g
Sugars
7 g
Protein
31 g
Fibre
5 g
Preparation
Mise en place
- Remove the kale leaves from the stems; thinly slice the leaves.
- Mince the garlic.
Prepare & cook the meatballs
- In a large bowl, combine the beef, ½ the garlic, ⅔ of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and tomatoes. Cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Sauté the cauliflower rice & kale
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice, kale, remaining spices and S&P.
- Sauté, 6 to 8 min., until softened.
Make the sauce & coat the meatballs
- To the pan of meatballs, add the remaining garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sambal oelek, 2 tbsp water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until coated and warmed through.
Plate your dish
- Divide the cauliflower rice and kale 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.
