Mexican Pork Meatballs
with Roasted Zucchini, Pico de Gallo & Avocado Purée
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
We get this Mexican-minded dinner rolling by browning rounds of spiced ground pork and cutting zucchini into thick wedges. Fresh pico de gallo provides an acidic hit of citrus-laced tomatoes, garlic, onions and cilantro. In 20 minutes, it’s mounted on a gorgeously green avocado purée.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 15ml Minced garlic
- 50g Diced onions
- 14g Cilantro
- 2 Tomatoes
- 1 Lime
- 2 Green zucchini
- 114g Avocado purée
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
24 g
Sugars
9 g
Protein
36 g
Fibre
9 g
Preparation
Roast the zucchini
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 14 to 16 min., until browned and tender.
Prepare & cook the meatballs
- Meanwhile, in a large bowl, combine the pork, ½ the garlic, ½ the onions, all but a pinch of the remaining spices and S&P.
- Form into 10 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, 9 to 11 min., until browned and cooked through.
Mise en place
- Meanwhile, small-dice the tomatoes.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Roughly chop the cilantro leaves and stems.
Make the pico de gallo
- In a medium bowl, combine the tomatoes, lime juice, remaining garlic, onions and spices, up to ½ the cilantro, a generous drizzle of oil and S&P.
Plate your dish
- Divide the avocado purée between your plates and spread out in a circular motion.
- Top with the zucchini and meatballs.
- Spoon the pico de gallo over the meatballs.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
