Nick’s Pick | Sheet Pan Beef Meatballs
with Roasted Potatoes & Pesto Vinaigrette
Cooking time
35 minutes
Servings
2/4
Calories
800 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Quick math: meatballs plus potato wedges equals happiness. In our books, another factor in the equation is the ease with which you’ll prepare it. So let the oven do the work: slice and spice the potatoes, roll the ground beef, basil pesto and panko into rounds, and slide everything in to merrily do its thing. Meanwhile, you’ll be sautéing string beans, toasting almonds for crunch and whisking up a simple vinaigrette. Voilà: supper is served.
We will send you:
- 250g Ground beef
- 450g Potatoes
- 400g String beans
- 45ml Basil pesto
- 1 Shallot (or onion)
- 30ml Balsamic vinegar
- 20g Panko
- 25g Almonds
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Almonds, Cashews, Milk, Sulphites, Wheat
You will need:
Medium pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
9 g
Sodium
850 mg
Total Carb
72 g
Sugars
14 g
Protein
39 g
Fibre
12 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, remove the stem ends of the string beans. Peel and halve the shallot; mince ½ and thinly slice the remaining ½.
Prepare & bake the meatballs
In a large bowl, combine the beef, panko, minced shallot, ½ the pesto, a drizzle of oil, ½ the remaining spices and S&P. Form into 8 meatballs* (double for 4 portions) about the size of a golf ball. Arrange on a second lined sheet pan and bake, flipping halfway, 14 to 16 min., until browned and cooked through.
Toast the almonds
Meanwhile, heat a medium, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 3 to 5 min., until lightly browned and fragrant. Transfer to a plate and reserve the pan.
Sauté the string beans
In the same pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, 1 to 2 min., until beginning to soften. Add the sliced shallot, 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 1 to 2 min., until the string beans are crisp-tender.
Make the vinaigrette & serve
In a small bowl, combine the vinegar, remaining pesto, 1 tsp oil (double for 4 portions) and S&P. Divide the potatoes, meatballs and string beans between your plates. Drizzle the meatballs and potatoes with the vinaigrette. Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
