Carb Smart Cheesy Marinara Meatballs and Garlic Sticks
with Green Beans
This lighter version of pasta and red sauce doesn't sacrifice flavour. We promise this dish will satisfy your craving!
Ingredients: Ground beef • Crushed tomatoes (crushed tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), water, tomato paste, diced tomatoes, tomato puree, onion, garlic, sugar, salt, lactic acid, citric acid, xanthan gum, potassium sorbate, sodium benzoate) • Green beans • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • 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) • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic spread (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) (soy) • 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).
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.
Ingredients
250 g
Ground Beef
200 mL
Crushed Tomatoes
(May contain Sesame, Egg, Milk, Mustard, Gluten, Soy, Wheat, Fish, Sulphites, Tree nuts, Crustaceans)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
170 g
Green Beans
1 unit(s)
Shallot
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
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 beef and Italian breadcrumbs. 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 the buns. Arrange on an unlined baking sheet, 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.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then chopped shallots. Cook for 30 sec, stirring often, until tender.
- Reduce heat to medium-low.
- Add tomato sauce base. Cook for 30 sec, stirring often, until fragrant.
- Add crushed tomatoes and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until slightly thickened. Season with salt and pepper, to taste.
- Once meatballs are cooked through, add meatballs to sauce. Sprinkle over cheese. Cover and remove the pan from heat. Set aside 2-3 min, until cheese is melted.
- Meanwhile, toast buns for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- Spread remaining garlic spread over buns, then cut into four equal pieces.
- Divide meatballs and sauce between bowls.
- Divide green beans and garlic sticks between plates. Use the garlic sticks to dip.
