Carb-Wise: French Onion Pork Meatballs
with Roasted Zucchini & Quinoa
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Anyone who loves French onion soup knows how it feels to be chasing those cheesy, meaty, savoury sensations. So we got to thinking, what if the concept could be conceived on a dinner plate? Mixing Emmental cheese and garlic into ground pork deepens the meatiness of these meatballs, served with roasted zucchini and fluffy quinoa.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Green zucchini
- 95g Red & white quinoa
- 12g Beef demi-glace
- 50g Grated Emmental
- 1 Yellow zucchini
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Strainer
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
43 g
Saturated Fat
19 g
Sodium
980 mg
Total Carb
46 g
Sugars
6 g
Protein
41 g
Fibre
6 g
Preparation
Prepare the meatballs
Preheat the oven to 450°F. Mince the garlic. In a medium bowl, combine the pork, cheese, ½ the garlic, ⅔ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the meatballs & zucchini
Quarter both types of zucchini lengthwise; halve crosswise. Arrange the meatballs on a lined sheet pan and roast, 4 to 6 min., until partially cooked. Remove from the oven, flip and add both types of zucchini, a drizzle of oil, the remaining spices and S&P. Roast, flipping halfway, 8 to 10 min., until the meatballs* are cooked through and the zucchini are browned and tender.
Make the sauce
Meanwhile, halve, peel and thinly slice the onion. In a large pan, heat a generous drizzle of oil on medium. Add the onion and sauté, adding 1 tbsp water (double for 4 portions) halfway, 5 to 7 min., until softened and golden. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until thickened. Add 2 tbsp butter (double for 4 portions).
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Plate your dish
Divide the quinoa between your plates. Top with the zucchini and meatballs. Spoon the sauce over the meatballs. Bon appétit!
Plant Based For Beginners
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
