Keto
Indian-Spiced Pork Meatballs
with Roasted Brussels & Cilantro-Garlic Yogurt
510 cals
20 mins
Description
Ground pork perks up very nicely with a blast of sharp green cilantro, the aroma of roasted garlic and a vivid spice collection that includes ginger, cinnamon and star anise. Yogurt zapped with cilantro and garlic lays down a delectable base for each keto-conscious helping.
Contains:
Milk
Ingredients
for 2 servings
(Double for 4 portions)
340g Canadian-raised lean ground pork (high-protein serving)
300g Brussels sprouts
120g Baby greens (baby spinach or kale)
14g Cilantro
15g Minced roasted garlic
100g Greek yogurt
7g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander powder, cumin powder, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Nutrition
Total fat | 30g |
Saturated Fat | 9g |
Sodium | 550mg |
Total carbs | 19g |
Sugar | 5g |
Protein | 44g |
Fibres | 8g |
Recipe Instructions
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- In a medium bowl, combine the spinach, a drizzle of oil and S&P.
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
- In the last 4 min., add the spinach.
- Meanwhile, roughly chop the cilantro leaves and stems.
- In a second medium bowl, combine the pork, ⅓ of the cilantro, ½ the garlic and the spices.
- Form into 10 meatballs (double for 4 portions).
- Ground beef: same instruction as above.
- In a large 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.
- Ground beef: same instruction as above.
- Meanwhile, in a small bowl, combine the yogurt, 1 tsp water (double for 4 portions), the remaining garlic and cilantro, and S&P.
- Divide the cilantro-garlic yogurt between your plates and spread out in a circular motion.
- Top with the meatballs, Brussels sprouts and spinach. Bon appétit!
