Nick’s Pick | Carb-Wise: Beet & Pork Meatballs with Creamy Dijon Sauce
over Bulgur & Roasted Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. These meatballs march to a different beet. They’re fashioned from hearty ground pork and panko for lightness, along with the red hue of grated beets—it gives them extra allure as they roll off the sheet pan and onto the plate. Round this dish off with carb-smart sides of wholesome bulgur and roasted broccoli. Finally, you’ll smooth things over with a velvet glove, in the form of a Dijon mustard, demi-glace and cream sauce.
We will send you:
- 250g Canadian-raised lean ground pork
- 225g Red beets
- 300g Broccoli florets
- 15ml Dijon mustard
- 40g Panko
- 80g Bulgur
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Small pan
Medium pot
Peeler
2 Sheet pans
Grater
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Parchment paper
Total Fat
34 g
Saturated Fat
13 g
Sodium
930 mg
Total Carb
71 g
Sugars
12 g
Protein
41 g
Fibre
12 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. 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.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; 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 and keep warm.
Prepare the meatballs
Meanwhile, peel and grate the beets. In a large bowl, combine the pork, beets (start with ½), panko, 1 egg (double for 4 portions), the remaining spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball.
Roast the meatballs
Arrange the meatballs* on a second lined sheet pan and roast, flipping halfway, 14 to 16 min., until browned and cooked through.
Make the sauce
Meanwhile, in a small, dry pan, combine the demi-glace, cream, mustard, 2 tbsp water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the sauce has slightly thickened.
Plate your dish
Divide the bulgur and broccoli between your plates. Top the bulgur with the meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
