Slow Carb: Garlic-Dill Beef Meatballs
with Speedy Eggplant Dip & Maroulosalata
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
It’s more than low carb, it’s slow carb. The focus is on meat proteins, legumes and vegetables (no fruits or starchy grains) for complex carbohydrates and fibre that take longer for the body to process. You’ll be reciting the Greek alphabet in style. The alpha is delightful garlic- and dill-flecked ground beef meatballs, protein-enhanced with almond flour and egg. They’re plopped atop a glowing green maroulosalata of finely sliced lettuce and dill. A tangy spiced eggplant dip, prepared at lightning speed (the microwave helps out), is the omega.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 1 Bunch of dill
- 1 Scallion
- 1 Eggplant
- 1 Head of lettuce
- 30ml Apple cider vinegar
- 30g Almond flour
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Almonds, Eggs, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Microwave
Total Fat
53 g
Saturated Fat
12 g
Sodium
450 mg
Total Carb
16 g
Sugars
5 g
Protein
33 g
Fibre
7 g
Preparation
Cook the eggplant
Pierce the eggplant multiple times all over the surface. Place on a plate and microwave, flipping halfway, 6 to 8 min., until tender. Allow to cool.
Mise en place
Meanwhile, mince the garlic. Pick the dill fronds off the stems; roughly chop the fronds. Thinly slice the scallion crosswise. Halve the lettuce lengthwise; thinly slice crosswise.
Prepare & cook the meatballs
In a large bowl, combine the beef, almond flour, ¾ of the garlic, 1 egg (double for 4 portions), ⅓ of the dill, ⅔ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Make the maroulosalata
Meanwhile, in a second large bowl, combine the lettuce, scallion, remaining dill, ⅔ of the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Make the eggplant dip
Halve the eggplant lengthwise; scoop out the flesh and roughly chop. In a medium bowl, combine the eggplant, 1 tbsp oil (double for 4 portions), the remaining vinegar, garlic and spices, and S&P. Mash until smooth.
Plate your dish
Divide the maroulosalata between your plates. Top with the meatballs. Serve the eggplant dip on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
