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Clean15
20 minutes
One pot

Tomato-Baked Beef Meatballs

with Feta & Greek Salad

Cooking time

20 minutes

Servings

2/4

Calories

790 /serving

You’ll fashion your meatballs with a hellenic twist tonight by simmering them in an oregano-spiced tomato sauce and broiling them with a topping of salty, briny feta cubes. Serve up this hearty, saucy protein with a refreshing side of Greek salad, mixing crisp cucumber with sweet pepper, onion, juicy tomato and verdant parsley.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 15ml Minced garlic
  • 25g Sliced red onions
  • 1 Bunch of parsley
  • 2 Cucumbers
  • 1 Tomato
  • 1 Sweet pepper
  • 200ml Tomato sauce
  • 15ml Red wine vinegar
  • 60g Feta
  • 15g Supper in Santorini spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Milk, Mustard, Sulphites

You will need:

Medium oven-safe baking dish
Olive oil
Salt & pepper
Total Fat
55 g
Saturated Fat
17 g
Sodium
1170 mg
Total Carbs
30 g
Sugars
14 g
Protein
43 g
Fibres
6 g
Preparation
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Prepare the meatballs
Preheat the oven to 450°F. In a large bowl, combine the ground beef, ½ the garlic and ½ the onions (chop any large pieces in half); season with ½ the spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 10 meatballs (double for 4 portions) about the size of a golf ball.
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Bake the meatballs
In a medium, oven-safe baking dish, combine the tomato sauce and remaining garlic; season with all but a pinch of the remaining spice blend and S&P. Top with the meatballs* and ⅔ of the feta. Place in the oven and bake, 15 to 20 minutes, until the meatballs are cooked through. Switch the oven to broil and cook, 2 to 3 minutes, until browned.
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Mise en place
While the meatballs bake, medium-dice the cucumbers, tomato and sweet pepper. Roughly chop the parsley leaves and stems.
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Make the Greek salad
In a small bowl, make the vinaigrette by combining the red wine vinegar, parsley, as many of the remaining onions as you’d like and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. In a large bowl, combine the cucumbers, sweet pepper, tomato, remaining feta and ½ the vinaigrette; toss well.
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Plate your dish
Divide the tomato-baked meatballs and sauce between your bowls. Drizzle with as much of the remaining vinaigrette as you’d like. Serve the Greek salad on the side. Bon appétit!

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