Keto: Pork Meatballs in Sun-Dried Tomato Sauce
with Baked Zucchini au Gratin & Green Salad
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Ready to get sauced? Garlicky ground pork meatballs are cloaked in a vibrant tomato sauce stoked with tangy slices of sun-dried tomatoes. It keeps them warm, moist and tasty as you prepare a couple of keto-friendly sides. Rounds of zucchini go into the oven to soften and brown, under a scattering of grated Grana Padano cheese. And a simple salad of baby greens and matchstick carrots has a white balsamic finish.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 100g Matchstick carrots
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Green zucchini
- 30ml White balsamic vinegar
- 15g Sliced sun-dried tomatoes
- 100ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
12 g
Sodium
980 mg
Total Carb
23 g
Sugars
10 g
Protein
43 g
Fibre
5 g
Preparation
Prepare the meatballs
Preheat the oven to 450°F. In a large bowl, combine the pork, ¼ of the garlic and ½ the spices. Form into 10 meatballs (double for 4 portions) about the size of a golf ball.
Start the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 5 to 7 min., until browned and partially cooked.
Bake the zucchini
Meanwhile, cut the zucchini crosswise into ½ inch pieces. In a medium bowl, combine the zucchini, a drizzle of oil, the cheese, remaining spices and S&P. Arrange on a lined sheet pan and bake, 9 to 11 min., until browned and tender.
Make the sauce & finish the meatballs
To the pan of meatballs, add the tomatoes, tomato sauce, remaining garlic and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 6 to 8 min., until the sauce has slightly thickened and the meatballs* are coated and cooked through. If the sauce seems dry, add 1 to 2 tbsp water (double for 4 portions).
Make the salad
Meanwhile, in a second large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the baby greens, carrots and S&P; toss well.
Plate your dish
Divide the meatballs and zucchini between your plates. Spoon the sauce over the meatballs. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
