Carb Smart Cheese-Stuffed Meatballs
with Cauliflower Mash
Juicy meatballs get stuffed with gooey mozzarella cheese in this savoury dinner! Cauliflower mash and roasted carrots are comforting sides for these cheese-filled bites of heaven.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Carrots • Cauliflower • Ground beef • Mozzarella cheese (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) (milk) • 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 lethicin, 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) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Chives.
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
250 g
Ground Beef
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
285 g
Cauliflower
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Carrot
1 unit(s)
Beef Broth Concentrate
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Tree nuts, Peanuts, Soy, Sulphites, Fish, Egg, Triticale, Crustaceans, Mustard)
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Thinly slice chives.
- Cut cauliflower into bite-sized pieces.
- Peel, then cut carrots into 1/2-inch coins.
- To a parchment-lined baking sheet, add carrots, 1/4 tsp (1/2 tsp) Montreal Spice Blend and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 14-16 min, stirring halfway through, until tender-crisp.
- Meanwhile, in a large bowl, add beef, broth concentrate, breadcrumbs, half the chives and 1/2 tsp (1 tsp) Montreal Spice Blend. (TIP: If you prefer more tender meatballs, add an egg to mixture!)
- Combine, then form beef mixture into 8 (16) equal-sized patties.
- Add 1/2 tbsp mozzarella to the middle of each patty, then shape and press patty firmly around cheese, fully enclosing it to create a ball.
- Repeat until all meatballs are formed.
- On another parchment-lined baking sheet, arrange meatballs.
- Roast for 14-16 min in the top of the oven, until cooked through**
- To a large pot, add cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high.
- Cook uncovered for 10-12 min, until fork-tender.
- Drain and return cauliflower to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter into cauliflower until almost creamy. (NOTE: Cauliflower mash will still have a few lumps!)
- Season with salt and pepper.
- Divide cauliflower mash, roasted carrots and stuffed meatballs between plates.
- Sprinkle remaining chives over top.
