Protein Upgrade | Balkan ORGANIC Beef Meatballs
with Feta-Tomato Sauce & Kale
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
It’s no wonder these meatballs explode with flavour in your mouth. There’s so much goodness packed into each one (including almond flour and kale), and they finish cooking in a bright and buttery sauce featuring crushed cherry tomatoes and crumbled feta.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 120g Chopped kale
- 15ml Minced garlic
- 50g Diced onions
- 280g Cherry tomatoes
- 30g Almond flour
- 30ml Vegetable demi-glace
- 60g Feta
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Almonds • Eggs • Milk
You will need:
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
1 or 2 Eggs
Total Fat
62 g
Saturated Fat
24 g
Sodium
680 mg
Total Carb
22 g
Sugars
8 g
Protein
48 g
Fibre
8 g
Preparation
Prepare the meatballs
- In a large bowl, combine the beef, almond flour, 1 egg (double for 4 portions), ⅓ of the kale, ½ the garlic, ½ the onions, ½ the spices and S&P.
- Form into 10 meatballs (double for 4 portions).
Start 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.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, crumble the cheese.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tomatoes, and remaining onion and garlic. Sauté, slightly crushing the tomatoes, 3 to 5 min., until beginning to soften.
- Add the demi-glace, 1 cup water (double for 4 portions) and the remaining spices; bring to a boil. Reduce to a simmer.
Finish the meatballs & wilt the kale
- To the pan, add the meatballs, remaining kale and 2 tbsp butter (double for 4 portions).
- Cook, covered, stirring occasionally, 3 to 5 min., until the meatballs* are cooked through.
- Add the cheese and cook, stirring often, 2 to 3 min., until the kale has wilted and the cheese is incorporated; season with S&P.
Plate your dish
- Divide the meatballs and kale between your plates.
- Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
