Spicy Vindaloo Beef Meatball Traybake
with Ginger Cashew Sauce
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
One simple sheet pan, so many flavours! The rich spice profile of vindaloo gives this Indian-themed supper its power. Meanwhile, cashew butter and almond flour power up the proteins. Roasted meatballs, bok choy and carrots are presented creamily sauced, with a side of lime.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 20g Ginger
- 300g Nantes carrots
- 1 Lime
- 225g Bok choy tips
- 30g Almond flour
- 15g Cashew butter
- 8g Going for Goa spices (garlic puree, ginger puree, sea salt, chili powder, coriander powder, mustard seeds, cumin powder, turmeric, black peppercorn, curry leaves, cinnamon, star anise, fennel seeds, coriander seeds, cumin seeds)
Contains: Almonds • Cashews • Eggs • Mustard • Sulphites
You will need:
Grater
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Whisk
1 or 2 Eggs
Total Fat
36 g
Saturated Fat
9 g
Sodium
550 mg
Total Carb
29 g
Sugars
10 g
Protein
36 g
Fibre
8 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 6 to 8 min., until partially cooked.
Mise en place
- Meanwhile, peel and grate the ginger.
- Quarter the lime.
- Mince the garlic.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
Prepare the meatballs
- In a large bowl, combine the beef, almond flour, 1 egg (double for 4 portions), ½ the garlic, ½ the ginger, the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Finish the vegetables & roast the meatballs
- In a medium bowl, combine the bok choy, a drizzle of oil and S&P.
- When the carrots are partially cooked, add the bok choy and meatballs.
- Roast, 14 to 16 min., until the meatballs* are cooked through and the vegetables are tender.
Make the sauce
- Meanwhile, in a small bowl, whisk 1 tbsp water, the juice of 2 lime wedges (double both for 4 portions) and the cashew butter.
- Add the remaining ginger (start with ½ for a milder flavour), garlic and S&P; stir well.
Plate your dish
- Divide the vegetables and meatballs between your plates.
- Drizzle with the sauce.
- Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
