Carb-Wise: Cheesy Pork Sausage Meatball Skillet
with Zucchini & Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
Keep your eye on the ball: the focus here is on creating a low-carb, high-impact midweek meal. These meatballs are jam-packed with flavour, courtesy of our Italian-spiced pork sausage meat that’s all set to take shape. It gets a boost from grated aged white cheddar and garlic plus additional seasonings (we did promise high impact!). Give them a sizzle sesh on the stovetop, and a finish of demi-glace and butter, while cauliflower and zucchini roast until slightly softened.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 200g Cauliflower florets
- 1 Garlic clove
- 1 Green zucchini
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
12 g
Sodium
1770 mg
Total Carb
16 g
Sugars
6 g
Protein
36 g
Fibre
3 g
Preparation
Mise en place
Preheat the oven to 450°F. Mince the garlic. Halve the cauliflower if large. Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
Roast the vegetables
On a lined sheet pan, toss the cauliflower with a drizzle of oil, ⅓ of the spices and S&P. In a medium bowl, combine the zucchini, a drizzle of oil, ½ the remaining spices and S&P. Roast the cauliflower, stirring halfway, 9 to 10 min., until partially cooked. Remove from the oven and add the zucchini. Roast, 9 to 10 min., until browned and tender.
Prepare the meatballs
Meanwhile, in a second medium bowl, combine the sausage meat, garlic, cheese and remaining spices. Form into 8 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 demi-glace and ¼ cup water (double for 4 portions). Cook, spooning the sauce over, 2 to 3 min., until coated and warmed through. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables and meatballs between your plates. Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
