Korean-Inspired Beef Meatball Sheet Pan
with Brussels Sprouts & Cucumber-Kimchi Salad
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
We’re in the Korean ballpark here! It’s amazing what a shot of sweet soy does for meatballs. They take shape with almond flour and garlic and roast alongside Brussels sprouts. Oven-hot items get carb-wise contrast from a crunch-ilicious salad of cucumbers and kimchi.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Cucumbers
- 300g Brussels sprouts
- 1 Garlic clove
- 30g Almond flour
- 30ml Sweet soy sauce
- 33g Organic kimchi
- 30ml Rice vinegar
Contains: Almonds • Soy • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
30 g
Saturated Fat
8 g
Sodium
500 mg
Total Carb
36 g
Sugars
16 g
Protein
34 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Mince the garlic.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Prepare the meatballs
- In a large bowl, combine the beef, garlic, almond flour, ½ the soy sauce and S&P.
- Form into 8 meatballs (double for 4 portions).
Roast the sheet pan
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P.
- Add the meatballs* and roast, flipping halfway, 14 to 16 min., until browned and cooked through.
- In the last 5 min., drizzle with the remaining soy sauce.
Make the salad
- Meanwhile, in a medium bowl, combine the cucumbers, kimchi (roughly chop if large), vinegar, a drizzle of oil and S&P.
Plate your dish
- Divide the sheet pan and salad between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
