Protein Upgrade | Greek-Style ORGANIC Beef Meatballs
with Tzatziki & Roasted Veggies
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Who misses the carbs when vacationing in Greece? We’re imbuing meatballs with feta (and keto-lovin’ egg) and smoothing each serving with tzatziki. Zucchini is cut chunky and mini peppers are left whole to stand up to the heat. Zeus would approve.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 200g Mini sweet peppers
- 15ml Minced garlic
- 1 Green zucchini
- 90g Tzatziki or raita
- 60g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Eggs • Milk
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
45 g
Saturated Fat
17 g
Sodium
680 mg
Total Carb
19 g
Sugars
10 g
Protein
47 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- Crumble the cheese.
Roast the vegetables
- On a lined sheet pan, toss the sweet peppers and zucchini with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until lightly golden and tender.
Prepare the meatballs
- Meanwhile, in a large bowl, combine the beef, garlic, ½ the cheese, 1 egg (double for 4 portions), the remaining spices and S&P.
- Form into 10 meatballs (double for 4 portions).
Cook the meatballs
- 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.
Plate your dish
- Divide the tzatziki between your plates and spread out in a circular motion.
- Top with the meatballs and vegetables.
- Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
