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Smoky Spanish Albondigas

with Red Pepper Sauce & Zucchini Couscous

Cooking time

35 minutes

Servings

2/4

Calories

800 /serving

In Spanish, “albondigas” just means meatballs. As a dish, though, it refers to meatballs swimming in broth, usually with some seasonal veggies thrown in for good measure. Tonight, you’ll be simmering your meatballs in an ajvar tomato sauce brightened with a smoky blend of spices. You’ll pour it all over couscous with roasted zucchini cubes, and top it with a sprinkle of cotija cheese, almonds and parsley to crown your fiesta in a plate.

We will send you:

  • 285g Ground beef
  • 140g Multicoloured baby peppers
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Zucchini
  • 25g Sliced almonds
  • 213ml Tomato sauce
  • 100g Couscous
  • 15ml Ajvar
  • 30g Cotija cheese
  • 10g Smoky Spanish spice blend (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)

Contains: Milk, Sulphites, Almonds, Wheat

You will need:

Small pot (or kettle)
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Large heatproof bowl
Parchment paper
Total Fat
44 g
Saturated Fat
13 g
Sodium
1240 mg
Total Carbs
59 g
Sugars
8 g
Protein
44 g
Fibres
10 g
Preparation
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Mise en place
Preheat the oven to 450°F. In a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Small-dice the zucchini; toss with a drizzle of oil and season with S&P. Halve and core the peppers; toss with a drizzle of oil and season with ⅓ of the spice blend and S&P. Mince the garlic. Finely chop the parsley leaves and stems. In a medium bowl, combine the tomato sauce and ⅔ of the ajvar; season with S&P to taste.
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Roast the vegetables & almonds
On a lined sheet pan, arrange the seasoned zucchinis on one side. Arrange the seasoned peppers on the other side of the pan. Roast in the oven, stirring halfway through, 12 to 15 minutes, until softened and beginning to brown. In the last 5 minutes, add the almonds and toast until golden and fragrant. Remove from the oven and set aside.
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Cook the couscous
While the vegetables roast, in a large heatproof bowl, combine the couscous and ½ the garlic with the boiling water. Cover the bowl with a plate and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside; season with ½ the remaining spice blend and S&P to taste.
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Prepare & cook the meatballs
While the couscous cooks, in large bowl, combine the ground beef, ½ the parsley and remaining ajvar and garlic; season with the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cover partially; cook, turning occasionally, 4 to 6 minutes, until browned on all sides. Add the ajvar-tomato mixture and cook, spooning the sauce over the meatballs, 2 to 3 minutes, until the sauce has thickened.
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Finish & serve
To the bowl of couscous, add the roasted zucchini, ½ the toasted almonds and a drizzle of olive oil; season with S&P to taste. Divide the roasted zucchini couscous between your plates. Top with the finished meatballs, sauce and peppers. Garnish the meatballs with the cheese and remaining almonds and parsley. Bon appétit!

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