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20 minutes

Carb-Wise: Italian-Style Beef Meatballs

with Walnuts & Charred Brussels Sprouts

Cooking time

20 minutes




600 /serving

Something saucy this way comes! A swirl of smooth red tomato sets off these tasty plates featuring gorgeous ground beef balls. They’re all puffed up with airy panko crumbs and packed with a winning combo of garlic and grated Grana Padano cheese for the finest of fork-tender pleasures. Thinking carb-smart, you’ll round out the servings with pan-charred Brussels sprouts for green goodness and a topping of chopped walnuts for crunch.

We will send you:

  • 250g Ground beef
  • 300g Brussels sprouts
  • 3 Garlic cloves
  • 30g Panko
  • 25g Chopped walnuts
  • 200ml Tomato sauce
  • 25g Grana Padano (contains rennet)
  • 8g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Eggs, Milk, Walnuts, Wheat

You will need:

Medium pan
Large pan
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
10 g
870 mg
Total Carb
38 g
10 g
41 g
10 g
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Mise en place
Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Grate the garlic. Roughly chop the walnuts.
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Prepare the meatballs
In a medium bowl, combine the beef, panko, ½ the garlic, ½ the cheese, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs & make the sauce
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 4 to 6 min., until partially cooked. Add the tomato sauce, remaining garlic, ½ cup water (double for 4 portions) and S&P. Cook, occasionally spooning the sauce over the meatballs, 5 to 7 min., until the meatballs* are cooked through and the sauce has slightly thickened. Add the remaining cheese and a pinch of salt; stir well.
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Char the Brussels sprouts
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the Brussels sprouts, cut-sides down, and char, 2 to 3 min., until beginning to brown. Reduce the heat to medium and add 2 tbsp water (double for 4 portions) and the remaining spices. Cook, partially covered, stirring occasionally, 3 to 4 min., until crisp-tender.
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Plate your dish
Divide the meatballs and Brussels sprouts between your plates. Spoon the sauce over the meatballs. Garnish the meatballs with the walnuts. Bon appétit!

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