Cheesy Beef Meatballs with Tomato Sauce
Spiced Bulgur & Garlicky Green Beans
Cooking time
25 minutes
Servings
4
Calories
590 /serving
The cheesier the pleasier when it comes to cooking for kids. So why not fling a little extra formaggio into these meatballs? Even better: after browning them on the stovetop, give them a short simmer in tomato sauce for a glossy finale.
We will send you:
- 510g Canadian-raised lean ground beef
- 400g Green beans (or string peas)
- 2 Garlic cloves
- 1 Scallion
- 30g Panko
- 160g Bulgur
- 300ml Tomato sauce
- 60g Grated mozzarella
- 9g Mezzogiorno spices (salt, yeast extract, garlic, basil, tapioca starch, dehydrated carrots, onion, sugar, canola oil, oregano, Cayenne sauce, chives, fennel seeds, chili)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
26 g
Saturated Fat
9 g
Sodium
560 mg
Total Carb
52 g
Sugars
8 g
Protein
38 g
Fibre
12 g
Preparation
Cook the bulgur
- Preheat the oven to 450°F.
- In a medium pot, combine the bulgur, 1 ½ cups water and ⅓ of the spices; 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.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Prepare the meatballs
- In a large bowl, combine the beef, ⅔ of the garlic, the cheese, white bottom of the scallion, panko, ½ the remaining spices and S&P.
- Form into 16 meatballs.
Cook the meatballs & make the sauce
- 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.
- Add the tomato sauce, 2 tbsp water and the remaining spices.
- Cook, spooning the sauce over the meatballs, 1 to 2 min., until warmed through and coated.
Roast the green beans
- Meanwhile, on a lined sheet pan, toss the green beans with a drizzle of oil and S&P.
- Roast, 5 to 8 min., until crisp-tender.
- In the last 2 min., add the remaining garlic; toss well.
Plate your dish
- Divide the bulgur between your plates.
- Top with the green beans, meatballs and sauce.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
