Carb-wise
Saucy Rosemary-Garlic Beef Meatballs
with Roasted Broccoli & Nantes Carrots
600 cals
20 mins
Description
The evergreen aroma of freshly minced rosemary mingles with garlic (and a light touch of almond flour) in browned meatballs, finished with a creamy sauce that fits like a snug coat. Roasted broccoli florets and Nantes carrots are the ideal oven-hot (and carb-not) accompaniment.
Contains:
Almonds • Milk • Mustard • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
200g Nantes carrots
1 Garlic clove
1 Head of broccoli
4g Rosemary
30ml Vegetable demi-glace
30g Almond flour
60ml Heavy cream
9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Nutrition
Total fat | 41g |
Saturated Fat | 15g |
Sodium | 630mg |
Total carbs | 29g |
Sugar | 10g |
Protein | 34g |
Fibres | 9g |
Recipe Instructions
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- Cut the broccoli head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 14 to 18 min., until tender.
- Meanwhile, mince the garlic.
- Pick the rosemary leaves off the stems; finely chop the leaves.
- In a large bowl, combine the beef, almond flour, ⅔ of the garlic, ⅔ of the rosemary, ⅔ of the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
- Add the demi-glace, cream, and remaining garlic, rosemary and spices.
- Cook, stirring occasionally, 2 to 3 min., until the sauce is slightly reduced and the meatballs are coated.
- Divide the vegetables between your plates.
- Top with the meatballs and sauce. Bon appétit!
