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One pot

Beef & Sun-Dried Tomato Meatballs Au Gratin

with Zucchini & Balsamic Baby Greens

Cooking time

25 minutes




810 /serving

Ground beef gets a well rounded flavour profile when mixed with plump sun-dried tomatoes, fresh basil and garlic. The chunky meatballs join thick-sliced zucchini and seasoned marinara sauce to form an Italian-inspired stew that doesn’t need the pasta carbs to make for a satisfying meal. Get the mozzarella topping broiled to bubbling and dole it out with a fast salad of tender greens and shredded carrot. Then go ahead and have a ball!

We will send you:

  • 340g Ground beef (high-protein serving)
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 50g Julienned carrots
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 1 Zucchini
  • 50g Diced onions
  • 200ml Marinara sauce
  • 15ml Balsamic vinegar
  • 15g Sliced sun-dried tomatoes
  • 100g Mozzarella
  • 5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites

You will need:

Large oven-safe pan
Olive oil
Salt & pepper
Total Fat
57 g
Saturated Fat
18 g
1360 mg
Total Carbs
25 g
12 g
52 g
5 g
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Mise en place
Preheat the oven to broil. Halve the zucchini lengthwise and cut into 1-inch pieces on an angle. Pick the basil leaves off the stems, discarding the stems; roughly chop the leaves. Small-dice the sun-dried tomatoes.
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Prepare & cook the meatballs
In a large bowl, combine the ground beef, sun-dried tomatoes, ½ the basil and ½ the garlic; season with ⅔ of the spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 10 meatballs (double for 4 portions) about the size of a golf ball. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the meatballs* and cover partially; cook, turning over occasionally, 6 to 8 minutes, until browned on all sides and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the meatballs cook, in a large bowl, combine the balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with a pinch of the remaining spice blend and S&P to taste. Add the baby greens and carrots; toss well.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onions and remaining garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini and sauté, stirring frequently, 2 to 3 minutes, until slightly browned. Add the marinara sauce and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P. Cook, scraping up any fond from the bottom of the pan, 4 to 6 minutes, until thickened. Add the cooked meatballs to the pan and cook, spooning the sauce over the meatballs, 1 to 2 minutes, until coated.
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Finish & serve
Sprinkle the mozzarella over the meatballs and zucchini. Transfer to the oven and broil, 2 to 3 minutes, until beginning to brown. Divide the finished meatball gratin and salad between your plates. Garnish with the remaining basil. Bon appétit!

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