Carb-Wise: Spicy ’n’ Saucy Jerk-Style Beef Meatballs
with Sautéed Sweet Pepper & Cauliflower ‘Rice’
Cooking time
30 minutes
Servings
2/4
Calories
430 /serving
Allspice, ginger, cinnamon—and yes, a solid sprinkling of hot cayenne pepper—gives our Jamaican Waves seasoning blend that distinctive jerk spicing the island is recognized for. It goes into ground beef meatballs, which then get a tantalizingly tangy coating concocted from tomato paste, apple cider vinegar and soy sauce. Splash a little more vinegar onto sweet pepper as it sautés, before mounting it atop a carb-smart version of rice made with grains of cauliflower.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 15ml Tomato paste
- 15ml Soy sauce (low sodium)
- 30ml Vegetable demi-glace
- 4g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Soy, Sulphites, Wheat
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
8 g
Sodium
520 mg
Total Carb
20 g
Sugars
8 g
Protein
30 g
Fibre
5 g
Preparation
Prepare the meatballs
In a large bowl, combine the beef, spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a medium 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. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Sauté the sweet pepper
Meanwhile, core and cut the sweet pepper lengthwise into ½ inch pieces. In a large pan, heat a drizzle of oil on medium-high. Add the sweet pepper and sauté, 3 to 4 min., until softened; season with S&P and the remaining vinegar. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the sauce
In the reserved pan (meatballs), heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the soy sauce, demi-glace, ½ the vinegar and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until thickened.
Sauté the cauliflower rice
Heat the reserved pan (sweet pepper) on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
Coat the meatballs & serve
To the pan of sauce, add the meatballs. Cook, spooning the sauce over, 1 to 2 min., until coated. Divide the cauliflower rice between your plates. Top with the sweet pepper and meatballs. Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
