Protein Upgrade | Tikka Masala ORGANIC Beef Meatballs
with Gingered Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
1020 /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 beef—certified organic, so it’s better for you and the environment. 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:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 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
47 g
Saturated Fat
21 g
Sodium
400 mg
Total Carb
104 g
Sugars
7 g
Protein
49 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 beef to a minimum internal temperature of 71°C.
