Nick’s Pick | Beef & Ricotta Meatballs
over Broccoli & Wilted Greens Rice Pilaf
Cooking time
25 minutes
Servings
4
Calories
750 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. You want these meatballs in your court at family dinnertime. Fashioned from an ample portion of ground beef, fluffy ricotta cheese and peppery Mediterranean-inspired seasonings, they’ve got just the right bounce and bite. Plus, they’re covered in a buttery demi-glace glaze that will keep everyone coming back for more. Plate them with roasted broccoli florets and long-grain rice strung with garlic-sautéed wilted leafy greens, to honour your pledge for extra veg.
We will send you:
- 510g Ground beef
- 120g Baby greens (baby spinach or kale)
- 400g Broccoli florets
- 2 Garlic cloves
- 320g White rice
- 30ml Vegetable demi-glace
- 100g Ricotta
- 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk
You will need:
Medium pot
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
2 Large pans
2 tbsp Butter
Total Fat
33 g
Saturated Fat
13 g
Sodium
450 mg
Total Carb
77 g
Sugars
4 g
Protein
38 g
Fibre
5 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water, 1 tbsp butter and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Prepare the meatballs
Meanwhile, in a large bowl, combine the beef, ricotta, remaining spices and S&P. Form into 16 meatballs about the size of a golf ball.
Cook & coat the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked. Drain the oil from the pan. Add the demi-glace and ½ cup water; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 4 min., until the sauce has slightly thickened and the meatballs* are coated and cooked through. Off the heat, add 1 tbsp butter; toss well.
Sauté the spinach
Meanwhile, using the flat side of your knife, smash the garlic cloves. In a second large pan, heat a drizzle of oil on medium-high. Add the garlic cloves and sauté, 30 sec. to 1 min., until fragrant. Add the spinach and sauté, 2 to 3 min., until wilted; season with S&P. Remove the garlic cloves. Transfer the spinach to the pot of rice; stir well.
Plate your dish
Divide the rice and broccoli between your plates. Top with the meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
