Smoky Beef & Goat Cheese Albondigas
with Garlicky Lacinato Kale
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
A summer evening is the ideal carb-wise tapas inspiration. These albondigas are made with ground beef, smoked paprika and tangy goat cheese for vibrant flavour, plus a generous pinch of almond flour for a fork-tender effect. Serve in a tomato-carrot sauce, with dark garlic-sautéed kale.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 300g Nantes carrots
- ½ Bunch of lacinato kale
- 30g Almond flour
- 100ml Tomato sauce
- 30g Goat cheese
- 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 • Eggs • Milk • Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
40 g
Saturated Fat
11 g
Sodium
850 mg
Total Carb
34 g
Sugars
13 g
Protein
40 g
Fibre
10 g
Preparation
Mise en place
- Halve the carrots lengthwise; thinly slice crosswise.
- Mince the garlic.
- Remove the kale leaves from the stems; roughly chop the leaves.
Prepare the meatballs
- In a medium bowl, combine the beef, cheese, almond flour, 1 egg (double for 4 portions), ⅓ of the garlic, ⅔ of the 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, 9 to 11 min., until browned and cooked through.
- Transfer to a plate and reserve the pan.
Sauté the kale
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the kale and garlic. Sauté, 3 to 4 min., until wilted; season with S&P.
Make the sauce & coat the meatballs
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the carrots and sauté, 2 to 3 min., until partially cooked.
- Add the tomato sauce, ¾ cup water (double for 4 portions) and the remaining spices.
- Cook, stirring occasionally, 4 to 6 min., until the carrots are tender.
- Return the meatballs and cook, spooning the sauce over, 1 to 2 min., until warmed through.
Plate your dish
- Divide the meatballs, sauce and kale between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
