Protein Swap | Tikka Masala Pork Meatballs
with Gingered Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
So much to tikka about! Like the way these meatballs are creamy inside and out, thanks to a panade (cream and panko) worked into the ground pork. Or how the sauce clings to them, with gentle spices and heavy cream. Save words for ginger-flecked Brussels sprouts and zesty basmati rice, too.
We will send you:
- 250g Canadian-raised lean ground pork
- 400g Brussels sprouts
- 20g Ginger
- 1 Lime
- 30g Panko
- 160g White rice
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 7g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Zester
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
16 g
Sodium
390 mg
Total Carb
104 g
Sugars
7 g
Protein
40 g
Fibre
12 g
Preparation
Make the panade
- Preheat the oven to 450°F.
- In a large bowl, combine the panko, ¾ of the spices, ¼ of the cream and 1 tbsp water (double for 4 portions).
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min.
- Fluff the rice.
Mise en place
- Meanwhile, peel and mince the ginger.
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- Zest and quarter the lime.
- To the bowl of panade, add the beef and S&P; combine well.
- Form into 8 meatballs (double for 4 portions).
Roast the Brussels sprouts & meatballs
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P.
- Add the meatballs and roast, 7 to 8 min., until partially cooked.
- Toss the Brussels sprouts with ½ the ginger.
- Roast, 7 to 8 min., until browned and the meatballs* are cooked through.
Make the sauce & coat the meatballs
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the remaining ginger and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, remaining cream and ¼ cup water (double for 4 portions).
- Cook, stirring often, 3 to 4 min., until reduced; season with S&P.
- Add the meatballs and juice of ½ the lime wedges; toss well.
Finish & serve
- To the pot of rice, add the lime zest (start with ½); stir well.
- Divide the rice, Brussels sprouts, meatballs and sauce between your plates.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
