Protein Upgrade | Spanish-Style ORGANIC Beef Meatballs
with Romesco Sauce & Roasted Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
One reason Spanish romesco sauce is so rewarding: it’s divinely rich and creamy, yet it’s completely paleo! We can thank almond butter (and sherry vinegar) for that. We’re adding almond flour to the meatballs to make this meal a protein powerhouse.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 340g Canadian-raised lean ground beef (high-protein serving)
- 1 Head of cauliflower
- 30g Almond butter
- 30g Almond flour
- 15g Minced roasted garlic
- 30ml Tomato paste
- 30ml Sherry vinegar
- 20g 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 • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
1 or 2 Eggs
Total Fat
54 g
Saturated Fat
13 g
Sodium
630 mg
Total Carb
32 g
Sugars
11 g
Protein
49 g
Fibre
13 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- Remove the core of the cauliflower; cut the head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Prepare & cook the meatballs
- Meanwhile, in a large bowl, combine the beef, almond flour, ⅔ of the spices, ½ the garlic, 1 egg (double for 4 portions) and S&P.
- Form into 10 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In a small bowl, whisk the almond butter, vinegar (add ½ for a milder flavour), remaining garlic and ⅓ cup water (double for 4 portions).
- In the reserved pan, heat a drizzle of oil on medium.
- Add the tomato paste and sauté, scraping up any browned bits, 1 to 2 min., until dark red.
- Add the almond mixture and cook, stirring often, 1 to 2 min., until combined; season with S&P.
Plate your dish
- Divide the meatballs and cauliflower between your plates.
- Drizzle the meatballs with the sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
