Protein Swap | Spaghetti & Up-Beet Chorizo Meatballs
with Roasted Yellow Zucchini
Cooking time
25 minutes
Servings
4
Calories
740 /serving
No filter! Grated beets not only bring bold bright colour to ground chorizo, they also add a veggie fix to a family favourite. The rest is classic spaghetti and meatballs, with pasta strands in a simple tomato sauce, and roasted yellow zucchini on the side.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 2 Garlic cloves
- 2 Yellow zucchini
- 225g Red beets
- 340g Spaghetti
- 40g Panko
- 300ml Tomato sauce
- 16g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Eggs, Mustard, Sulphites, Wheat
You will need:
Grater
Large pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Strainer
1 Egg
2 Sheet pans
Total Fat
26 g
Saturated Fat
8 g
Sodium
1040 mg
Total Carb
92 g
Sugars
14 g
Protein
38 g
Fibre
8 g
Preparation
Boil the pasta
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate. Boil, 6 to 8 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Mise en place
- Meanwhile, peel and grate the beets.
- Mince the garlic.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- In a large bowl, combine the beets, beef, panko, 1 egg, ⅔ of the garlic, ⅔ of the spices and S&P.
- Form into 16 meatballs (double for 4 portions).
Roast the meatballs
- Arrange the meatballs* on a lined sheet pan and drizzle with oil.
- Roast, turning halfway, 14 to 16 min., until browned and cooked through.
Roast the zucchini
- Meanwhile, on a second lined sheet pan, toss the zucchini with a drizzle of oil and S&P.
- Roast, flipping halfway, 8 to 10 min., until browned and tender.
Make the sauce & combine the pasta
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, remaining spices and ¾ of the reserved cooking water. Cook, stirring often, 1 to 2 min., until combined.
- Add the pasta and cook, stirring often, 1 to 2 min., until warmed through and combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Top with the meatballs.
- Serve the zucchini on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
