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Dairy Free
Gluten Free

Argentinian Albondigas with Chimichurri

Roasted Baby Peppers & Zucchini over Quinoa

Cooking time

30 minutes

Servings

2/4

Calories

650 /serving

In Spain and South America, albondigas (meatballs) can be served as tapas or as a main course. In tonight’s recipe we combine ground pork, herbs and a blend of roasted garlic and red pepper. We serve them over a generous portion of multicoloured quinoa, mini peppers, roasted zucchini and a refreshing homemade cilantro chimichurri.

We will send you:

  • 285g Ground pork
  • 1 Bunch of cilantro
  • 140g Multicoloured baby peppers
  • 1 Garlic clove
  • 2 Zucchini
  • 1 Shallot (or onion)
  • 100g Red quinoa
  • 15ml Red wine vinegar
  • 10g Roasted garlic & red pepper spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, cayenne pepper)

  • You will need:

    Medium pot
    Large high-sided pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Oil
    Total Fat
    36 g
    Saturated Fat
    8 g
    Sodium
    550 mg
    Total Carbs
    47 g
    Sugars
    7 g
    Protein
    38 g
    Fibres
    8 g
    Preparation
    a picture
    Cook the quinoa
    In a medium pot, combine the quinoa, 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 16 to 18 minutes, until the quinoa is tender. Fluff with a fork; season with ⅓ of the spice blend and S&P to taste.
    a picture
    Mise en place
    While the quinoa cooks, preheat the oven to 425°F. Cut off and discard the ends of the zucchini; slice into ½-inch-thick rounds. Core and halve the peppers lengthwise and remove the core; combine with the zucchini. Mince the garlic. Peel, halve and mince the shallot. Roughly chop the cilantro leaves and stems.
    a picture
    Prepare & roast the vegetables
    To the bowl of vegetables, add a drizzle of oil; season with ½ the remaining spice blend and S&P. Stir to combine thoroughly. On a lined sheet pan, arrange the seasoned vegetables in a single layer; roast in the oven, 15 to 20 minutes, stirring halfway through, until lightly golden and tender.
    a picture
    Prepare & cook the meatballs
    While the vegetables roast, in a bowl, combine the pork, garlic, and ½ the shallots; season with the remaining spice blend and S&P. Gently mix until just combined. Using your hands, form the mixture into meatballs about the size of golf balls. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through.
    a picture
    Make the chimichurri
    While the meatballs cook, in a bowl, combine the cilantro, remaining shallots (or as much as you’d like), vinegar and 1 tbsp of olive oil (double for 4 portions); season with S&P to taste.
    a picture
    Plate your dish
    Divide the cooked quinoa, vegetables and meatballs between your plates. Spoon as much of the chimichurri as you’d like over the meatballs. Bon appétit!

    *Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.