Carb Smart Beef and Dairy-Free Cheesy Marinara Meatballs
with Garlic Sticks and Green Beans- Milk
- Soy
- Wheat
- Barley
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Walnuts
- Oats
- Rye
- Triticale
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Green beans • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (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).
Ingredients
250 g
Ground Beef
½ unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Sulphites, Milk)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
170 g
Green Beans
1 unit(s)
Shallot
¾ cup
Plant-Based Mozzarella Cheese, shredded
0.04 cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
Not included in your delivery
½ tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Preheat the oven to 450°F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- To a large bowl, add beef and 2 tbsp (4 tbsp) panko. Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then 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, trim green beans.
- Peel, then halve shallot. Cut half the shallot into 1/4-inch slices. Cut the other half into 1/4-inch pieces.
- Halve ciabatta rolls.
- On an unlined baking sheet, arrange ciabatta, then set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add green beans, sliced shallots and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add half the garlic spread. Cook for 1-2 min, stirring often, until spread is melted and green beans are tender-crisp. Season with salt and pepper.
- Transfer beans to a small bowl, then cover to keep warm.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and chopped shallots. Cook for 30 sec, stirring often, until tender.
- Reduce heat to medium-low, then add tomato sauce base. Cook for 30 sec, stirring often, until fragrant.
- Add half the crushed tomatoes (use all for 4 servings) and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until slightly thickened. Season with salt and pepper.
- Once meatballs are cooked through, add them to the sauce.
- Sprinkle dairy free cheese over top of meatballs, then cover and remove the pan from heat. Set aside for 2-3 min, until dairy free cheese is melted.
- Meanwhile, toast ciabatta in the middle of the oven for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- Spread remaining garlic spread over ciabatta, then cut into four equal pieces.
- Divide meatballs and sauce between bowls.
- Divide veggies and garlic sticks between plates.
