Nick’s Pick | Carb-Wise: Balkan-Style Beef Meatballs
with Smoky Sweet Pepper & Feta Sauce over Bulgur
Cooking time
25 minutes
Servings
2/4
Calories
590 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Great balls of Balkans! Taking inspiration from southeastern European cultures, these ground beef marvels are brimming with deep-set flavours from two kinds of paprika (sweet and smoky), chili powder and minced garlic. Brown them on all sides before building a sauce straight in the same pan. Tomato sauce, demi-glace and more spices join chunks of sweet pepper, wilted greens and briny feta cheese. Put this hearty party over wholesome bulgur and bliss out.
We will send you:
- 250g Ground beef
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 1 Sweet pepper
- 80g Bulgur
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 60g Feta
- 9g Smoky & Sweet Paprika spices (smoked paprika, sweet paprika, onion, chili powder, kosher salt)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
12 g
Sodium
860 mg
Total Carb
47 g
Sugars
7 g
Protein
38 g
Fibre
10 g
Preparation
Cook the bulgur
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.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Mince the garlic.
Prepare the meatballs
In a large bowl, combine the beef, ½ the garlic, ⅔ of the spices and S&P. Form into 8 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.
Finish the meatballs & make the sauce
To the pan of meatballs, add the sweet pepper and remaining garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomato sauce, demi-glace, ¼ cup water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 1 to 2 min., until combined. Add the spinach and cheese. Cook, stirring occasionally, 2 to 3 min., until the spinach has wilted and the meatballs* are cooked through.
Plate your dish
Divide the bulgur 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.
