Keto: Greek-Spiced Beef Meatballs
Cauliflower ‘Rice, Tomato-Mint Salad & Tzatzik
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
There’s something so hearty and homey about meatballs: the way they hold in all the meaty juices and make for perfectly browned and rounded bites. After pan-frying these richly-flavoured ground beef spheres, you’ll sit them on a bed of fluffy cauliflower ‘rice’ that plays off the freshness of tomato and mint in the accompanying salad. To finalize the Greek flourish of this dish, add a dollop of tzatziki to top it off.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 140g Cherry tomatoes
- 15ml Minced garlic
- 1 Scallion
- 50g Sliced red onions
- 1 Bunch of mint
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Red wine vinegar
- 60g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, dextrose, oregano, yeast extract, black pepper, sunflower oil, silicon dioxide, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk, Sulphites
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
13 g
Sodium
660 mg
Total Carb
21 g
Sugars
10 g
Protein
40 g
Fibre
5 g
Preparation
Prepare & cook the meatballs
Thinly slice the scallion crosswise, separating the white bottom and green top. In a large bowl, combine the beef, ½ the garlic, ½ the white bottom of the scallion, ½ the spices and S&P. Form into 10 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, 9 to 11 min., until browned and cooked through.
Sauté the cauliflower rice
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with all but a pinch of the remaining spices and S&P. Add the remaining garlic and white bottom of the scallion. Sauté, 30 sec. to 1 min., until fragrant.
Make the tomato-mint salad
Meanwhile, halve the tomatoes. Pick the mint leaves off the stems; roughly chop the leaves. In a medium bowl, combine the vinegar (start with ½), onions, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the tomatoes and ½ the mint; stir well.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the meatballs, tomato-mint salad and tzatziki. Garnish with the remaining mint and the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
