Korean Meets Middle Eastern Beef Meatballs
Kimchi-Tahini Dip & Lime Slaw
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
The cross-cultural combo of rich sesame tahini and spunky fermented kimchi makes an irresistible dip that lands somewhere between a falafel platter and a banchan dish. Fragrant meatballs are served on riced cauliflower studded with edamame and a lime-spiked slaw.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 150g Shredded cabbage
- 1 Lime
- 1 Garlic clove
- 33g Organic kimchi
- 30g Almond flour
- 150g Edamame (or green peas)
- 15ml Tahini
- 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)
Contains: Almonds, Eggs, Sesame, Soy, Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
40 g
Saturated Fat
9 g
Sodium
480 mg
Total Carb
32 g
Sugars
8 g
Protein
43 g
Fibre
14 g
Preparation
Mise en place
- Mince the garlic.
- Juice the lime.
Prepare & cook the meatballs
- In a large bowl, combine the beef, garlic, almond flour, 1 egg (double for 4 portions), ½ the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- 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.
Sauté the cauliflower rice
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and sauté, 4 to 6 min., until al dente; season with the remaining spices and S&P.
- Add the edamame and sauté, 2 to 3 min., until warmed through and tender.
Make the kimchi-tahini dip
- Meanwhile, roughly chop the kimchi.
- In a small bowl, combine the tahini, kimchi and ½ the lime juice.
Make the slaw
- In a medium bowl, combing the cabbage, remaining lime juice and S&P.
Plate your dish
- Divide the cauliflower rice, meatballs and slaw between your plates.
- Serve the kimchi-tahini dip on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
