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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.