Smoky Beef Albondigas
with Oven-Roasted Carrots
Cooking time
25 minutes
Servings
2/4
Calories
460 /serving
The word albondigas has it: it sounds round, tasty and Spanish. These beef meatballs are stoked with two types of paprika (one of them smoked) and smothered in a pan sauce bursting with aromatics and cherry tomatoes. Roasted Nantes carrots are the slow-carb choice for plating.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Onion (or shallot)
- 2 Garlic cloves
- 2 Celery stalks
- 400g Nantes carrots
- 140g Cherry tomatoes
- 30ml Vegetable demi-glace
- 10g Paprika Two Ways spices (sweet paprika, smoked paprika, garlic, onion, oregano, black pepper, kosher salt)
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
23 g
Saturated Fat
8 g
Sodium
450 mg
Total Carb
36 g
Sugars
16 g
Protein
29 g
Fibre
9 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Small-dice the celery.
- Halve the tomatoes.
- Mince the garlic.
Prepare the meatballs
- In a medium bowl, combine the beef, ½ the garlic, ½ the onions, ½ the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Cook the meatballs
- In a large 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.
- 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 celery, and remaining onions and garlic. Sauté, 4 to 5 min., until partially cooked.
- Add the tomatoes, demi-glace, ½ cup water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring occasionally, crushing the tomatoes, 4 to 6 min., until the celery is tender.
- Return the meatballs and cook, spooning the sauce over, 1 to 2 min., until coated.
Plate your dish
- Divide the meatballs, sauce and carrots between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
