Protein Swap | Sheet Pan Sneaky Green Chorizo Meatballs
with Caesar-Dressed Carrots
Cooking time
30 minutes
Servings
4
Calories
650 /serving
We love finding new ways to sidle more veggies into good ole meat and potatoes. These chorizo meatballs are full of leafy greens, Parmigiano and garlicky seasonings, for well-rounded flavour. Carrots are cut into coins and tossed in Caesar dressing for a divine side.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 120g Baby greens (baby spinach or kale)
- 900g Potatoes
- 400g Nantes carrots
- 40g Panko
- 60ml Caesar vinaigrette
- 25g Parmigiano Reggiano (contains rennet)
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 Egg
Total Fat
32 g
Saturated Fat
9 g
Sodium
1090 mg
Total Carb
62 g
Sugars
8 g
Protein
31 g
Fibre
7 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 15 min., until partially cooked.
Mise en place
- Meanwhile, thinly slice the carrots crosswise.
- In a medium bowl, microwave the spinach, 1 tbsp water and S&P, in 30 sec. increments, until wilted.
- Transfer to a strainer to drain any excess liquid. Once cool enough, transfer to a cutting board and roughly chop.
- In a large bowl, combine the beef, cheese, spinach, panko, 1 egg, the remaining spices and S&P. Form into 16 meatballs.
Finish the sheet pan
- When the potatoes are partially cooked, add the meatballs and drizzle with oil.
- Roast, flipping halfway, 12 to 15 min., until the potatoes and meatballs* are cooked through.
- Switch the oven to broil, 2 to 3 min., until browned.
Dress the carrots
- Meanwhile, in a second medium bowl, combine the carrots, vinaigrette and S&P.
Plate your dish
- Divide the sheet pan and carrots between your plates. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
