Slow Carb: Umami-Packed Mexican Beef Meatballs
with Poblano & Cherry Tomato Sauce
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
It’s more than low carb, it’s slow carb. We’re throwing these meatballs a curve ball! Add protein-rich almond flour, along with smoky spices and nutritional yeast for a blast of umami, and ground beef is transformed into a taste bomb. Stay on the slow carb route by plating them without starchy sides. Instead, sauté cherry tomatoes and poblano peppers with a spritz of lime to max out the Mexican palate.
We will send you:
- 250g Canadian-raised lean ground beef
- 140g Cherry tomatoes
- 2 Poblano peppers (or green peppers)
- 2 Garlic cloves
- 1 Lime
- 30g Almond flour
- 12g Nutritional yeast
- 1 Onion (or shallot)
- 30ml Vegetable demi-glace
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Almonds, Eggs, Sulphites
You will need:
Oil
Large pan (non-stick if possible)
1 or 2 Eggs
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
9 g
Sodium
180 mg
Total Carb
27 g
Sugars
9 g
Protein
36 g
Fibre
8 g
Preparation
Mise en place
Mince the garlic. Halve the tomatoes. Quarter the lime. Core and thinly slice the poblanos crosswise. Halve, peel and thinly slice the onion.
Prepare the meatballs
In a medium bowl, combine the beef, garlic, almond flour, nutritional yeast, 1 egg, the juice of 1 lime wedge (double the egg and lime for 4 portions), ⅔ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a large pan (non-stick if possible), 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 and reserve the pan.
Make the sauce & coat the meatballs
In the same pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 2 to 3 min., until beginning to soften. Add the poblanos and sauté, 2 to 3 min., until beginning to soften. Add ¼ cup water, the juice of 1 remaining lime wedge (double both for 4 portions), the tomatoes, demi-glace, remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until combined and warmed through. Add the meatballs; toss well.
Plate your dish
Divide the meatballs and sauce between your plates. Garnish with the remaining lime wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
