Protein Upgrade | Masala ORGANIC Beef Meatballs
with Almond-Tamarind Sauce & Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Mmm, mmm, mmm… masala. These organic ground beef meatballs are jammed with Indian spices (including mango powder), sweet-sour tamarind paste, cilantro and garlic. There’s more fruitiness in the sauce, satiny with almond butter, and served with paleo-conscious roasted broccoli and carrots.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 200g Broccoli florets
- 14g Cilantro
- 200g Nantes carrots
- 30g Almond butter
- 30ml Vegetable demi-glace
- 15ml Tamarind paste
- 9g Let’s Chaat spices (mango powder, black salt, cumin powder, coriander powder, bishop's weed, black peppercorn, fennel seeds, ginger powder, mint flakes, paprika)
Contains: Almonds
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
42 g
Saturated Fat
12 g
Sodium
520 mg
Total Carb
29 g
Sugars
10 g
Protein
40 g
Fibre
6 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- Halve the broccoli if large.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
Prepare the meatballs
- Meanwhile, roughly chop the cilantro leaves and stems.
- In a large bowl, combine the pork, garlic, ½ the tamarind, ½ the cilantro, all but a pinch of the remaining spices and S&P.
- Form into 10 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, whisk the almond butter, demi-glace, ½ cup water (double for 4 portions), the remaining tamarind and spices, and S&P; bring to a boil.
- Reduce the heat to low and cook, stirring occasionally, 2 to 3 min., until thickened.
- Return the meatballs; toss well.
Plate your dish
- Divide the meatballs and vegetables between your plates.
- Spoon the sauce over the meatballs.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
