Nick’s Pick | Carb-Wise: Spanish-Style Beef Meatballs
with Zucchini, Sweet Pepper & Cotija Cheese
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We’ve got a plan and it involves one pan. Gotta give gracias for that, right? The flavours of Spain set the tone for this carb-conscious skillet supper. It’s centered on ground beef meatballs lively with garlic, grated Cotija cheese and a colourful blend of dried peppers and tomatoes (including a nice whiff of smoked paprika). Generous chunks of zucchini, sweet pepper and dark green hits of kale keep each serving brimming with veggies.
We will send you:
- 250g Ground beef
- 100g Chopped kale
- 1 Garlic clove
- 1 Zucchini (green, yellow or heirloom)
- 1 Sweet pepper
- 20g Panko
- 200ml Tomato sauce
- 30g Cotija cheese (contains lipase)
- 9g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander)
Contains: Milk, Mustard, Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
10 g
Sodium
930 mg
Total Carb
33 g
Sugars
12 g
Protein
34 g
Fibre
8 g
Preparation
Mise en place
Core and medium-dice the sweet pepper. Mince the garlic. Medium-dice the zucchini.
Prepare the meatballs
In a large bowl, combine the beef, panko, ⅔ of the garlic, ½ the spices, ½ the cheese and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Start the meatballs
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 4 to 6 min., until browned and partially cooked. Transfer to a plate and reserve the pan.
Make the skillet & finish the meatballs
In the same pan, heat a drizzle of oil on medium-high. Add the sweet pepper and zucchini. Sauté, 2 to 3 min., until almost tender. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomato sauce, kale, meatballs, ⅓ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 2 to 3 min., until the meatballs* are cooked though, the vegetables are tender and the sauce has thickened.
Plate your dish
Divide the skillet between your plates. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
