Carb Smart Curd-Stuffed Plant-Based Ground Protein Meatballs
with Cauliflower Mash- Milk
- Mustard
- Barley
- Oats
- Rye
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
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.
Ingredients
250 g
Plant-Based Ground Protein
½ cup
Cheese Curds
(Contains: Milk)
285 g
Cauliflower
1 tbsp
Montreal Spice Blend
(Contains: Mustard May be present: 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 be present: 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 facts
Utensils
Cooking Steps
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the dish a bit salty, while others enjoyed the plant-based protein's taste.
- Ease of prep: The cauliflower mash turned out grainy for some, unlike the smooth texture shown in the recipe photo.
- Suggestions: Consider using vegetable broth concentrate when opting for plant-based protein to keep the dish vegetarian-friendly.
