Carb-Wise: Greek-Inspired Beef Meatballs
with Tzatziki, Roasted Zucchini & Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Who misses the carbs when vacationing in Greece? For a bright-tasting meal, we’re imbuing meat and veg with sunny Mediterranean spices and smoothing each serving with a little tzatziki. Zucchini and sweet pepper are cut chunky to stand up to the heat of the oven while they go all golden-delicious. As for the roasted meatballs, feta cheese, lemon and fresh mint in the ground beef round them out beautifully. Zeus would approve.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 1 Bunch of mint
- 1 Lemon
- 2 Heirloom zucchini
- 1 Sweet pepper
- 20g Panko
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 11g Tapas Time spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, sugar, green bell pepper, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
2 Sheet pans
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Parchment paper
Total Fat
35 g
Saturated Fat
14 g
Sodium
1510 mg
Total Carb
27 g
Sugars
10 g
Protein
39 g
Fibre
3 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Core and cut the sweet pepper lengthwise into 1-inch pieces. Pick the mint leaves off the stems; finely chop ⅔ of the leaves. Crumble the cheese. Juice the lemon.
Roast the vegetables
On a lined sheet pan, toss the sweet pepper and zucchini with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until lightly golden and tender. Keep warm.
Prepare the meatballs
Meanwhile, in a large bowl, combine the beef, panko, chopped mint, garlic, ½ the cheese, ½ the lemon juice, 1 egg (double for 4 portions), the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the meatballs
Arrange the meatballs* on a second lined sheet pan and roast, flipping halfway, 14 to 16 min., until browned and cooked through.
Make the tzatziki sauce
In a small bowl, combine the tzatziki, remaining lemon juice and 1 tsp water (double for 4 portions).
Plate your dish
Divide the meatballs and vegetables between your plates. Drizzle with the tzatziki sauce. Garnish with the remaining cheese and mint. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
