Spoon-Drop Beef Albondigas
with Zucchini & Garlic Bread
Cooking time
25 minutes
Servings
4
Calories
760 /serving
It’s so easy to make these Spanish-style meatballs, little helpers may want to prepare them. They can shape seasoned ground beef using two spoons and drop it straight into tomato sauce made with roasted red pepper and lots of garlic.
We will send you:
- 510g Canadian-raised lean ground beef
- 3 Garlic cloves
- 2 Green zucchini
- 30ml Vegetable demi-glace
- 30g Panko
- 1 Roasted pepper
- 200ml Tomato sauce
- 2 Ciabatta baguettines
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Barley • Milk • Sulphites • Wheat
You will need:
Basting brush
Large high-sided pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
5 tbsp Butter
Total Fat
38 g
Saturated Fat
17 g
Sodium
1240 mg
Total Carb
67 g
Sugars
7 g
Protein
37 g
Fibre
3 g
Preparation
Make the sauce
- Preheat the oven to 450°F.
- Roughly chop the garlic and roasted pepper.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the roasted pepper and ⅔ of the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, demi-glace, 1 cup water and S&P; bring to a boil. Reduce to a simmer.
Prepare & cook the meatballs
- In a large bowl, combine the beef, panko and ¾ of the spices.
- Using 2 spoons, form the beef into 16 rough meatballs, dropping them into the pan of sauce as you go.
- Cook, partially covered, stirring occasionally, 10 to 12 min., until the meatballs* are cooked through.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
- Off the heat, add 1 tbsp butter; stir well.
Roast the zucchini & garlic bread
- Meanwhile, halve the zucchini crosswise, then cut into ½ inch wedges; season with the remaining spices, a drizzle of oil and S&P.
- In a small bowl, microwave 4 tbsp butter, in 15 sec. increments, until melted. Add the remaining garlic; stir well.
- Halve the ciabatta horizontally; brush with the garlic butter and season with S&P.
- Arrange the zucchini and garlic bread on a lined sheet pan and bake, 9 to 12 min., until the bread is crisp and the zucchini is tender.
Plate your dish
- Divide the meatballs, sauce, zucchini and garlic bread between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
