Tikka Masala Roasted Beef Meatballs
with Ginger Brussels Sprouts & Zested Basmati Rice
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
One mouthful of this Indian-inspired supper, and you’ll have so much to tikka about! For instance, the way these meatballs are creamy on the inside and on the outside, thanks to a panade (cream and panko) that you’ll work into ground beef before forming and roasting. Or the way the sauce clings to them, with gentle spices and heavy cream. Save a word for ginger-flecked Brussels sprouts and fluffy basmati rice uplifted with lime zest.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Brussels sprouts
- 20g Ginger
- 1 Lime
- 30g Panko
- 160g Basmati rice
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 7g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Zester
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
14 g
Sodium
340 mg
Total Carb
99 g
Sugars
5 g
Protein
38 g
Fibre
13 g
Preparation
Make the panade
Preheat the oven to 450°F. In a large bowl, combine the panko, ¾ of the spices, ¼ of the cream and 1 tbsp water (double for 4 portions).
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, peel and mince the ginger. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Zest and quarter the lime. To the bowl of panade, add the beef and S&P; combine well. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the Brussels sprouts & meatballs
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Add the meatballs and roast, 7 to 8 min., until partially cooked. Remove from the oven and toss the Brussels sprouts with ½ the ginger. Roast, 7 to 8 min., until browned and the meatballs* are cooked through.
Make the sauce & coat the meatballs
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining ginger and spices. Sauté, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the demi-glace, remaining cream and ¼ cup water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until reduced; season with S&P. Add the meatballs and juice of ½ the lime wedges; toss well.
Finish & serve
To the pot of rice, add the lime zest (start with ½); stir well. Divide the rice, Brussels sprouts, meatballs and sauce between your plates. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
