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Dairy Free

Ground Beef & Walnut Meatballs with Fingerling Potatoes

Citrus Salad & Tangy Herb Vinaigrette

Cooking time

30 minutes




950 /serving

Many of us have grown up eating meatballs all’Italiana: on top of spaghetti, all covered in cheese… and smothered in tomato sauce! But there are a thousand different ways to do this dish, all of them delicious. We love the way the nutty flavour of walnuts truly makes the juicy, mouthwatering taste of beef dance in this recipe. Plus, as proof you don’t just have to eat meatballs with pasta, we drizzle a fresh herbed vinaigrette on top and serve them with fingerling potatoes seasoned with a sweet paprika spice blend and roasted until fork tender. A sweet, mildly tangy orange is the star of an invigorating citrus salad. You won’t want to let these meatballs roll out the door!

We will send you:

  • 285g Ground beef
  • 450g Fingerling potatoes
  • 1 Bunch of parsley
  • 60g Baby lettuce
  • 1 Garlic clove
  • 1 Lemon
  • 1 Orange
  • 20g Capers
  • 19g Panko
  • 50g Walnuts
  • 8.5g Beef & walnut meatball spice blend (sweet paprika, kosher salt)

Contains: Gluten, Tree Nuts, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
64 g
Saturated Fat
13 g
770 mg
Total Carbs
60 g
8 g
40 g
9 g
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Cook the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Toast the walnuts
While the potatoes cook, heat a large dry pan on medium. Add the walnuts and toast 2 to 3 minutes, stirring occasionally, until lightly browned. Transfer immediately to a bowl to cool. Reserve the pan.
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Mise en place
Zest and juice the lemon. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice the orange crosswise into rounds. Mince the garlic. Roughly chop the capers. Roughly chop the parsley leaves and stems.
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Prepare & cook the meatballs
In a large bowl, combine the ground beef, panko, ½ the garlic, ½ the capers, ½ the walnuts, ½ the parsley and up to ½ the lemon zest (to taste); 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 a golf ball. Transfer to a plate. In the reserved 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.
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Make the herb vinaigrette
While the meatballs cook, in a small bowl, combine ½ the lemon juice, the remaining parsley, walnuts, capers, zest and garlic (or as much of the remaining zest and garlic as you’d like) and 2 tbsp of olive oil (double for 4 portions); season with S&P to taste.
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Make the salad & serve
In a large bowl, combine the lettuce, oranges, as much of the remaining lemon juice as you’d like and 2 tbsp of olive oil (double for 4 portions); season with S&P to taste. Divide the potatoes and meatballs between your plates. Spoon as much of the herb vinaigrette over the meatballs as you’d like. Serve the salad on the side. Bon appétit!

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