Sheet Pan Sneaky Green Beef Meatballs
with Caesar-Dressed Carrots
Cooking time
30 minutes
Servings
4
Calories
680 /serving
We love finding new ways to sidle more veggies into good ole meat and potatoes. These well-rounded beef meatballs are full of leafy greens and grated cheddar cheese. Carrots are cut into coins and tossed in Caesar dressing for a divine side.
We will send you:
- 510g Canadian-raised lean ground beef
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 400g Nantes carrots
- 900g Potatoes
- 60ml Caesar vinaigrette
- 40g Panko
- 25g Grated aged cheddar
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Aluminum foil
Microwave
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 Eggs
Total Fat
32 g
Saturated Fat
10 g
Sodium
910 mg
Total Carb
61 g
Sugars
8 g
Protein
36 g
Fibre
7 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 15 min., until partially cooked.
Mise en place
- Meanwhile, thinly slice the carrots crosswise.
- In a medium bowl, microwave the spinach, 1 tbsp water and S&P, in 30 sec. increments, until wilted.
- Transfer to a strainer to drain any excess liquid. Once cool enough, transfer to a cutting board and roughly chop.
- In a large bowl, combine the beef, cheese, spinach, panko, 1 egg, the remaining spices and S&P. Form into 16 meatballs.
Finish the sheet pan
- When the potatoes are partially cooked, add the meatballs and drizzle with oil.
- Roast, flipping halfway, 12 to 15 min., until the potatoes and meatballs* are cooked through.
- Switch the oven to broil, 2 to 3 min., until browned.
Dress the carrots
- Meanwhile, in a second medium bowl, combine the carrots, vinaigrette and S&P.
Plate your dish
- Divide the sheet pan and carrots between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
