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Low carb, ready in 15 min!
Ready in 25 minutes

Keto: Cheesy Beef Meatballs with Pesto Cream Sauce

Roasted Zucchini & Portobello Mushrooms

Cooking time

25 minutes

Servings

2/4

Calories

600 /serving

Keto recipes are all about minimizing carbs and focusing on fat-burning foods—but there’s no need to be on the diet to dig into the deliciousness. Who you callin’ a cheeseball? We’re down with that, considering how much we love this nifty dish. The main attraction is meatballs fashioned from ground beef and grated mozzarella, which get all-round browned on the stovetop. They’re draped in a lingering sauce swirled up from sautéed garlic, sun-dried tomato pesto and cream. Plunk them next to an unusual duo of roasted veggies: thick-cut zucchini and portobello mushrooms serve up carb-smart satisfaction.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 15ml Minced garlic
  • 15ml Sun-dried tomato pesto
  • 2 Zucchini (green, yellow or heirloom)
  • 2 Portobello mushrooms
  • 30ml Vegetable demi-glace
  • 30ml Heavy cream
  • 60g Grated mozzarella
  • 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk, Sulphites, Cashews

You will need:

Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
17 g
Sodium
490 mg
Total Carb
11 g
Sugars
5 g
Protein
45 g
Fibre
2 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve the zucchini lengthwise; cut into ½ inch pieces on an angle. Halve the mushrooms; cut into ½ inch pieces.
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Roast the vegetables
On a lined sheet pan, toss the zucchini and mushrooms with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 12 min., until browned and tender.
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Prepare the meatballs
Meanwhile, in a large bowl, combine the beef, cheese, remaining spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs
In a large pan, heat a drizzle of oil on medium-high. Cook the meatballs*, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate and keep warm. Reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the pesto, demi-glace, cream and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly thickened; season with S&P.
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Plate your dish
Divide the meatballs and vegetables between your plates. Spoon the sauce over the meatballs. Bon appétit!

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