Sheet Pan Sneaky Green Beef Meatballs
with Caesar-Dressed Carrots
Cooking time
30 minutes
Servings
4
Calories
670 /serving
We love finding new ways to sidle more veggies into good ole meat and potatoes. These ground beef 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:
- 510g Canadian-raised lean ground beef
- 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
10 g
Sodium
910 mg
Total Carb
61 g
Sugars
8 g
Protein
36 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 beef to a minimum internal temperature of 71°C.
