Protein Swap | Bubbling Chorizo Meatballs Au Gratin
Roasted Veggies & Buttery Mashed Potatoes
Cooking time
25 minutes
Servings
4
Calories
650 /serving
Just smile and say cheese, as grated mozzarella bubbles and pops under the broiler. Forks will find browned meatballs chubby with panko, egg and spices. Get a buttery helping of mashed potatoes, plus roasted zucchini and sweet pepper for a veggie one-two.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 900g Potatoes
- 3 Garlic cloves
- 2 Green zucchini
- 1 Sweet pepper
- 200ml Tomato sauce
- 30g Panko
- 60g Grated mozzarella
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large oven-safe pan
Oil
1 Egg
Parchment paper
Medium pot
Peeler
Strainer
2 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
13 g
Sodium
1100 mg
Total Carb
62 g
Sugars
11 g
Protein
34 g
Fibre
7 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving 1 cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
- Meanwhile, cut the zucchini crosswise into ½ inch pieces on an angle.
- Halve, core and cut the sweet pepper lengthwise into ½ inch pieces.
- Mince the garlic.
Roast the vegetables
- On a lined sheet pan, toss the zucchini and sweet pepper with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring and adding ½ the garlic halfway, 16 to 18 min., until softened and browned.
Prepare, cook & coat the meatballs
- Meanwhile, in a large bowl, combine the beef, panko, 1 egg, the remaining garlic and spices, and S&P.
- Form into 16 meatballs.
- In a large, oven-safe 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.
- Add the tomato sauce and cook, stirring often, 1 to 2 min., until warmed through; season with S&P.
Broil the meatballs
- When the vegetables have browned, switch the oven to broil.
- Top the meatballs with the cheese.
- Transfer the meatballs to the oven and broil, 2 to 3 min., until the cheese has melted.
Plate your dish
- Divide the mash, vegetables, meatballs and sauce between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
