Saucy Beef Boulettes
over Lemony Lentils & Wilted Greens
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
A French-inspired supper takes shape around slow-burning carbs and proteins when ground beef meatballs join fragrant lentils. Gleaming in a coating of demi-glace, the browned boulettes nestle into a warm bed of legumes strewn with wilted greens and sharpened with lemon.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Celery stalks
- 1 Onion (or shallot)
- 1 Lemon
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 30ml Vegetable demi-glace
- 540ml Lentils (canned)
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)
Contains: Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
8 g
Sodium
1250 mg
Total Carb
77 g
Sugars
11 g
Protein
55 g
Fibre
18 g
Preparation
Mise en place
- Quarter the lemon.
- Mince the garlic.
- Halve, peel and small-dice the onion.
- Thinly slice the celery crosswise.
- Drain and rinse the lentils.
Prepare the meatballs
- In a large bowl, combine the beef, ½ the garlic, ⅓ of the onion, ½ the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Cook the meatballs & make the sauce
- 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 and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until slightly reduced and thickened.
Warm the lentils
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the celery, and remaining garlic and onion.
- Sauté, 3 to 4 min., until beginning to soften.
- Add the lentils, spinach, remaining spices and S&P.
- Sauté, 2 to 4 min., until warmed through.
- Off the heat, add the juice of 2 lemon wedges (double for 4 portions); stir well.
Plate your dish
- Divide the lentils between your bowls.
- Top with the meatballs and sauce.
- Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
