Beef & Walnut Meatball Traybake
Lemon Tahini & Crunchy Salad with Pesto Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
Swish a layer of zesty, garlicky tahini over each plate to support these marvellous meatballs, made with pesto and chopped walnuts. Slide them onto a sheet pan with spiced carrots, and the benefits are baked right in! A crunchy side salad waits under a lemon pesto vinaigrette.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Radishes
- 200g Nantes carrots
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Basil pesto
- 1 Garlic clove
- 1 Lemon
- 60ml Tahini
- 25g Chopped walnuts
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Cashews, Milk, Sesame, Sulphites, Walnuts
You will need:
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Zester
Olive oil
Total Fat
64 g
Saturated Fat
13 g
Sodium
720 mg
Total Carb
31 g
Sugars
10 g
Protein
36 g
Fibre
10 g
Preparation
Prepare the carrots & meatballs
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of olive oil and ½ the spices.
- In a large bowl, combine the beef, ½ the pesto, ½ the walnuts, a drizzle of olive oil, the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Roast the carrots & meatballs
- Roast the carrots, 10 to 15 min., until beginning to brown.
- Flip and add the meatballs.
- Roast, 10 to 15 min., until the carrots are tender and the meatballs* are cooked through.
Mise en place
- Meanwhile, zest and juice the lemon.
- Thinly slice the radishes.
- Mince the garlic.
Toast the walnuts
- Heat a small, dry pan on medium.
- Add the remaining walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
Make the salad
- In a second large bowl, combine ½ the lemon juice, ½ the lemon zest, the remaining pesto, 2 tbsp olive oil (double for 4 portions) and S&P.
- Add the baby greens, radishes and walnuts; toss well.
Make the lemon tahini & serve
- In a medium bowl, combine the tahini, garlic, remaining lemon juice and zest, and S&P.
- Divide the lemon tahini between your plates and spread out in a circular motion.
- Top with the carrots and meatballs.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
