Carb-Wise: Maghreb-Inspired Spicy Beef Meatballs
over Bulgur with Sweet Pepper & Wilted Greens
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Hooray for harissa! This hot-to-trot North African condiment knows how to kick it up a notch or two. Work the spicy chili pepper paste into ground beef, along with onion and cilantro, to make the most marvellous meatballs. Once they’re all browned and slicked with tomato, roll them gently onto a soft bed of bulgur. Put a shine on each serving with the bright colours of sautéed sweet pepper and wilted leafy greens.
We will send you:
- 250g Canadian-raised lean ground beef
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of cilantro
- 1 Onion (or shallot)
- 1 Sweet pepper
- 80g Bulgur
- 100ml Tomato sauce
- 15g Harissa
- 7g White Pepper & Pimenta spices (white pepper, allspice, garlic, nutmeg, cinnamon)
Contains: Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
8 g
Sodium
480 mg
Total Carb
49 g
Sugars
10 g
Protein
34 g
Fibre
10 g
Preparation
Mise en place
Roughly chop the cilantro leaves and stems. Halve, peel and small-dice the onion. Core and medium-dice the sweet pepper.
Prepare, cook & coat the meatballs
In a large bowl, combine the beef, harissa, ½ the onion, ½ the cilantro, the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a medium 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 tomato sauce, ¼ cup water (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until the sauce has slightly thickened and the meatballs are coated.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Sauté the vegetables
Meanwhile, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the sweet pepper and remaining onion. Sauté, 3 to 4 min., until beginning to soften. Add the spinach and sauté, 2 to 3 min., until wilted.
Plate your dish
Divide the bulgur between your plates. Top with the vegetables, meatballs and sauce. Garnish with the remaining cilantro. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
