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Senegalese-Style Beef Meatballs with Peanut Sauce

Roasted Turnips & Kale with Buttery Naan

Cooking time

30 minutes




1090 /serving

Reshape a West African standard for an early winter supper filled with rewarding flavours. The star is a rich sauce that’s smoothly balanced with peanut butter, tomato paste and coconut milk whisked together with a heady spice blend brimming with cardamom, fenugreek and cinnamon. Instead of serving it as a stew, you’ll spoon it over oven-browned beef meatballs (formed with a little panko and garlic), exquisite roasted turnip wedges and wilted kale. Hot buttered naan is the closer.

We will send you:

  • 250g Ground beef
  • 2 Garlic cloves
  • ½ Bunch of kale
  • 225g Turnips
  • 37g Panko
  • 30g Peanut butter
  • 45ml Tomato paste
  • 165ml Coconut milk
  • 2 Naan
  • 14.25g Out of Africa spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)

Contains: Milk, Peanuts, Wheat

You will need:

Medium pot
Sheet pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
58 g
Saturated Fat
25 g
1250 mg
Total Carb
97 g
13 g
51 g
11 g
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Start the vegetables
Preheat the oven to 450°F. Peel and halve the turnips; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, 9 to 10 min., until partially cooked.
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Mise en place
Meanwhile, remove the kale leaves from the stems; roughly chop the leaves. In a medium bowl, toss with a drizzle of oil and S&P. Mince the garlic. In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
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Prepare the meatballs
In a large bowl, combine the beef, panko, ½ the garlic, ½ the spices and S&P. Form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs & finish the vegetables
When the turnips are partially cooked, flip and add the meatballs. Roast, 7 to 8 min., until partially cooked. Remove from the oven, flip the meatballs and add the kale. Roast, 7 to 8 min., until the meatballs* are cooked through and the vegetables are tender.
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Make the sauce
Meanwhile, in a medium pot, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red; season with the remaining spices and S&P. Add the coconut milk, peanut butter and ¼ cup water (double for 4 portions). Simmer, whisking occasionally, 2 to 4 min., until the peanut butter is combined and the sauce has thickened.
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Toast the naan & serve
Toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Brush with the melted butter and cut into wedges. Divide the vegetables and meatballs between your plates. Spoon the sauce over. Serve the naan on the side. Bon appétit!

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