Carb-Wise: Mexican-Spiced Pork Meatballs
with Roasted Zucchini, Pico de Gallo & Avocado Purée
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
Get this Mexican-minded dinner rolling by browning rounds of ground pork heartily seasoned with chili powder, coriander, cumin and a whiff of lime oil. Cut zucchini into thick wedges before roasting to achieve a fork-firm consistency from this heat-sensitive veg. Assemble a fresh pico de gallo for an acidic hit of citrus-laced tomato, garlic, onions and cilantro. And in 20 minutes, you’re ready to mount your meatballs and veggie components on a gorgeously green avocado purée.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 50g Diced onions
- 1 Bunch of cilantro
- 1 Tomato
- 1 Lime
- 2 Green zucchini
- 57g Avocado purée
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
7 g
Sodium
720 mg
Total Carb
18 g
Sugars
7 g
Protein
27 g
Fibre
6 g
Preparation
Roast the zucchini
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 16 min., until browned and tender.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the pork, ½ the garlic, ½ the onions, all but a pinch of the remaining spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
Mise en place
Meanwhile, small-dice the tomato. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges. Roughly chop the cilantro leaves and stems.
Make the pico de gallo
In a medium bowl, combine the tomato, lime juice, remaining garlic, onions and spices, up to ½ the cilantro, a generous drizzle of oil and S&P.
Plate your dish
Divide the avocado purée between your plates and spread out in a circular motion. Top with the zucchini and meatballs. Spoon the pico de gallo over the meatballs. Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
