Cal Smart Greek-Style Beyond Meat® and Feta Meatballs
with Roasted Veggie and Olive Couscous
Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Zucchini • Sweet bell pepper • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Parsley • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
½ cup
Couscous
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Wheat, Oats, Rye, Sesame, Soy, Barley May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Gluten, Fish, Egg, Sulphites, Crustaceans, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 unit(s)
Red Onion
3 tbsp
Yogurt Sauce
(Contains: Milk)
1 unit(s)
Zucchini
30 g
Mixed Olives
(May contain traces of: Fish, Egg, Sulphites, Tree nuts, Milk, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Peanuts, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- To a large bowl, add Beyond Meat®, feta, breadcrumbs and half the Dill-Garlic Spice Blend. Season with salt and pepper, then mix to combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min or until browned and cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut onion into 1-inch pieces.
- To an unlined baking sheet, add onions, peppers, zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven for 12-14 min, flipping halfway through, until tender-crisp.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, broth concentrate, and 1 tbsp (2 tbsp) butter. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- When couscous is tender, fluff with a fork.
- Meanwhile, rough chop parsley.
- Drain, then rough chop olives.
- To a medium bowl, add yogurt sauce, remaining Dill-Garlic Spice Blend and 1tsp (2 tsp) water. Whisk to combine.
- To the couscous, add half the parsley, olives and roasted veggies. Season with salt and pepper, then stir to combine.
- Divide couscous between plates. Top with Beyond Meat® meatballs.
- Drizzle yogurt sauce over top.
- Sprinkle with remaining parsley.
If you've opted to get Beyond Meat®, prep and cook in the same way the recipe instructs you to prep and cook turkey.**
