Carb-Wise: Ras el Hanout Beef Meatballs
with Punchy Chermoula Mayo & Sautéed Veggies
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
Let a legendary spice blend carry you across continents, leaving behind our northern snows for North Africa. Ras el Hanout has a lot going on (really, from ginger to cardamom to cloves to flower petals) and it infuses these pan-browned ground beef meatballs with unstoppable flavour. Brighten mayo with lemon, garlic and freshly chopped parsley, mint and cilantro, for echoes of the condiment known as chermoula. Sautéed Brussels sprouts and sweet pepper create a sans-carb sidekick.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Brussels sprouts
- 1 Garlic clove
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 1 Sweet pepper
- 60ml Mayonnaise
- 20g Panko
- 9g Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron, salt)
Contains: Eggs, Sulphites, Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
10 g
Sodium
480 mg
Total Carb
25 g
Sugars
7 g
Protein
31 g
Fibre
6 g
Preparation
Prepare & cook the meatballs
Mince the garlic. In a medium bowl, combine the beef, panko, ⅔ of the garlic, ⅔ of the ras el hanout 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, 8 to 10 min., until browned and cooked through.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Juice the lemon. Remove the root ends of the Brussels sprouts; cut into sixths. Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems; finely chop the leaves. Combine the herbs in a small bowl.
Cook the vegetables
In a second large pan, heat a drizzle of oil on medium-high. Add the sweet pepper, Brussels sprouts and 1 tbsp water (double for 4 portions). Cook, partially covered, stirring occasionally, 4 to 5 min., until tender; season with the remaining ras el hanout and S&P.
Make the chermoula mayo
Meanwhile, to the bowl of herbs, add the mayo, lemon juice (start with ½), remaining garlic and S&P; stir well.
Plate your dish
Divide the vegetables and meatballs between your bowls. Serve the chermoula mayo on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
