Saucy Spanish Pork Albondigas
with Roasted Kohlrabi & Zucchini
Cooking time
30 minutes
Servings
2/4
Calories
530 /serving
In the Spanish-speaking world, albondigas means meatballs. And in the slow-carb world, that means adding almond flour to ground pork for extra protein. We’re serving these smoky, saucy rounds over an inventive veggie combo that plays on tender and crisp.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Green zucchini
- 1 Kohlrabi
- 1 Onion (or shallot)
- 30ml Tomato paste
- 15g Minced roasted garlic
- 1 Roasted pepper
- 30ml Vegetable demi-glace
- 30g Almond flour
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Almonds
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
33 g
Sugars
15 g
Protein
33 g
Fibre
11 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Peel and small-dice the kohlrabi.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 10 to 12 min., until almost tender.
Mise en place
- Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. In a medium bowl, toss with a drizzle of oil and S&P.
- Halve, peel and mince the onion.
- Medium-dice the roasted pepper.
Prepare & start the meatballs
- In a large bowl, combine the pork, almond flour, ½ the onion, ¼ of the spices and S&P.
- Form into 8 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, 5 to 7 min., until browned and partially cooked.
Finish the vegetables
- When the kohlrabi is almost tender, stir and add the zucchini.
- Roast, stirring halfway, 7 to 9 min., until browned and tender.
Finish the meatballs & make the sauce
- To the pan of meatballs, add the remaining onion and cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and remaining spices. Cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the garlic, roasted pepper, demi-glace, 1 cup water (double for 4 portions) and S&P; bring to a boil.
- Cook, slightly covered, stirring occasionally, 3 to 5 min., until slightly thickened.
Plate your dish
- Divide the vegetables, meatballs and sauce between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
