Pork Boulettes & Rosemary Aioli
with Lemony Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Take meatballs on a roll through the French countryside. Ground pork is treated to fresh lemon and parsley while roasted carrots and Brussels sprouts bring veggie warmth. The aioli, with dried rosemary, gives new meaning to herbes de Provence.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Nantes carrots
- 14g Parsley
- 1 Garlic clove
- 200g Brussels sprouts
- 1 Lemon
- 1g Dried rosemary
- 60ml Mayonnaise
- 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: Eggs • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
1 or 2 Eggs
Total Fat
52 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
33 g
Sugars
12 g
Protein
33 g
Fibre
10 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 9 to 12 min., until partially cooked.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Zest and quarter the lemon.
- Roughly chop the parsley leaves and stems.
- Mince the garlic.
Finish the vegetables
- When the carrots are partially cooked, flip and add the Brussels sprouts.
- Roast, stirring halfway, 12 to 14 min., until the vegetables are tender.
- Squeeze the juice of ½ the lemon wedges over.
Prepare & cook the meatballs
- Meanwhile, in a large bowl, combine the pork, parsley, 1 egg (double for 4 portions), ½ the lemon zest, ½ the garlic, the remaining 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.
- Transfer to a plate.
Make the rosemary aioli
- Meanwhile, pick the rosemary leaves off the stems; finely chop the leaves.
- In a medium bowl, combine the mayo, rosemary, juice from the remaining lemon wedges, the remaining lemon zest and garlic, and S&P.
Plate your dish
- Divide the vegetables and meatballs between your plates.
- Drizzle with the rosemary aioli. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
