Protein Upgrade | ORGANIC Beef & Cauliflower Meatball Mezze Platter
with Lemony Kale & Za’atar-Spiced Naan
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
Middle Eastern mezze is a mix and match affair. Warm spiced naan can be dragged through lemony labneh. Kale salad can be scooped with bites of deliciously fluffy air-fried meatballs—certified organic, so they’re better for you and the environment—, jam-packed with grated cauliflower, olive miscela and za’atar.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- ½ Bunch of lacinato kale
- 200g Cauliflower florets
- 1 Lemon
- 30g Olive miscela
- 30g Panko
- 60ml Labneh
- 2 Naan
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Eggs, Milk, Sesame, Wheat
You will need:
Basting brush
Grater
Oil
Salt & pepper (S&P)
Zester
1 or 2 Eggs
Air fryer
Total Fat
48 g
Saturated Fat
16 g
Sodium
1690 mg
Total Carb
93 g
Sugars
15 g
Protein
55 g
Fibre
7 g
Preparation
Mise en place
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Zest and juice the lemon.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Grate the cauliflower (including the core); roughly chop any small florets.
- In a large bowl, combine the beef, cauliflower, panko, lemon zest, ½ the olive miscela, 1 egg (double for 4 portions), ⅔ of the za’atar and S&P.
- Form into 8 meatballs (double for 4 portions).
Fry the meatballs
- Place the meatballs* in the air fryer basket and fry, 10 to 12 min., until cooked through.
- Transfer to a bowl and drizzle with the remaining olive miscela; toss gently.
Dress the kale
- Meanwhile, in a second large bowl, combine the kale, ½ the lemon juice, a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
Fry the naan
- Brush the naan with a drizzle of oil; season with the remaining za’atar and S&P.
- Place in the air fryer basket and fry, 1 to 2 min., until warmed through.
- Transfer to a cutting board and cut into wedges.
Finish & serve
- In a small bowl, combine the labneh, remaining lemon juice and S&P.
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the kale, meatballs and naan. 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.
