Carb Smart Curd-Stuffed Plant-Based Ground Protein Meatballs

Name: Carb Smart Curd-Stuffed Plant-Based Ground Protein Meatballs with Cauliflower Mash
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Plant-Based Ground Protein; ½ cup Cheese Curds; 285 g Cauliflower; 1 tbsp Montreal Spice Blend; 2 unit(s) Carrot; 1 unit(s) Cream Cheese; 1 unit(s) Beef Broth Concentrate; 4 tbsp Italian Breadcrumbs; 7 g Chives; 1 tbsp Unsalted Butter*; 0.06 tsp Salt*; 0.06 tsp Pepper*; 1 tbsp Oil*

with Cauliflower Mash

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Juicy plant-based ground protein meatballs get stuffed with squeaky cheese curds in this savoury dinner. Cauliflower mash and roasted carrots are comforting sides for these little stuffed bites of heaven.

Tags:

Carb Smart

•Quick

Allergens:

Milk

•Mustard

•Barley

•Oats

•Rye

•Sesame

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Plant-Based Ground Protein

½ cup

Cheese Curds

(Contains: Milk)

285 g

Cauliflower

1 tbsp

Montreal Spice Blend

(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Carrot

1 unit(s)

Cream Cheese

(Contains: Milk)

1 unit(s)

Beef Broth Concentrate

4 tbsp

Italian Breadcrumbs

(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Egg)

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

Calories660 kcal

Fat44 g

Saturated Fat18 g

Carbohydrate45 g

Sugar13 g

Dietary Fiber11 g

Protein30 g

Cholesterol50 mg

Sodium2130 mg

Trans Fat1 g

Potassium1200 mg

Calcium400 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Bowl

•Potato Masher

•Colander

•Large Pot

Cooking Steps

PDF

Thinly slice chives.
Cut cauliflower into bite-sized pieces.
Peel, then cut carrots into 1/2-inch coins.
Add carrots, 1/4 tsp (1/2 tsp) Montreal Steak Spice and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
Season with salt and pepper, then toss to combine.
Roast in the middle of the oven, stirring halfway through, until tender-crisp, 14-16 min.

Meanwhile, add plant-based ground protein, broth concentrate, breadcrumbs, half the chives, 1/2 tsp (1 tsp) Montreal Spice Blend to a large bowl.
Combine, then form plant-based ground protein mixture into 8 equal-sized patties (16 patties for 4 ppl).
Add one cheese curd to the middle of each patty, then shape and press patty firmly around cheese curd, fully enclosing it to create a ball.
Repeat until all meatballs are formed.

Arrange meatballs on another parchment-lined baking sheet.
Roast in the top of the oven until cooked through, 14-16 min.**

Add cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).
Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high.
Cook uncovered until fork-tender, 10-12 min.
Drain and return cauliflower to the same pot, off heat.
Mash 1 tbsp (2 tbsp) butter and cream cheese into cauliflower until almost creamy. (NOTE: Cauliflower mash will still have a few lumps.)
Season with salt and pepper, to taste.

Divide cauliflower mash, roasted carrots and stuffed meatballs between plates.
Sprinkle remaining chives over top.

If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the beef. Disregard tip to add an egg to the mixture.