Protein Upgrade | Mexican ORGANIC Beef Meatballs
with Roasted Zucchini, Pico de Gallo & Avocado Purée
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
We get this Mexican-minded dinner rolling by browning rounds of spiced ground beef—certified organic, so they’re better for you and the environment—and cutting zucchini into thick wedges. Fresh pico de gallo provides an acidic hit of citrus-laced tomatoes, garlic, onions and cilantro. In 20 minutes, it’s mounted on a gorgeously green avocado purée.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 50g Diced onions
- 14g Cilantro
- 2 Tomatoes
- 1 Lime
- 2 Green zucchini
- 114g Avocado purée
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
12 g
Sodium
640 mg
Total Carb
24 g
Sugars
9 g
Protein
36 g
Fibre
9 g
Preparation
Roast the zucchini
- Preheat the oven to 450°F.
- Quarter the zucchini lengthwise; halve crosswise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 14 to 16 min., until browned and tender.
Prepare & cook the meatballs
- Meanwhile, in a large bowl, combine the pork, ½ the garlic, ½ the onions, all but a pinch of the remaining spices and S&P.
- Form into 10 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, 9 to 11 min., until browned and cooked through.
Mise en place
- Meanwhile, small-dice the tomatoes.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Roughly chop the cilantro leaves and stems.
Make the pico de gallo
- In a medium bowl, combine the tomatoes, lime juice, remaining garlic, onions and spices, up to ½ the cilantro, a generous drizzle of oil and S&P.
Plate your dish
- Divide the avocado purée between your plates and spread out in a circular motion.
- Top with the zucchini and meatballs.
- Spoon the pico de gallo over the meatballs.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
