Carb Smart Meatballs and Chickpeas
with Arugula and Tomato Salad
This hearty and refreshing salad may be low on carbs but it's packed with flavour! Meatballs and tomatoes bring the cozy-factor to this soon-to-be weeknight favorite.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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
56 g
Arugula and Spinach Mix
113 g
Baby Tomatoes
113 g
Red Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites)
370 mL
Chickpeas
1 tbsp
Italian Seasoning
1 tsp
Garlic Salt
(Contains Sulphites)
1 tbsp
Tomato Sauce Base
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce.
Drain and rinse chickpeas, then pat dry with paper towels. Halve tomatoes. Peel, then cut onion into 1/4-inch slices.
Add chickpeas, onions, half the Italian Seasoning, half the garlic salt and 1 tbsp oil (dbl for 4ppl) 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 cooking, until golden brown, 20-22 min. (NOTE: In step 4, you will add meatballs to the sheet at the halfway mark.)
While chickpeas roast, combine beef, remaining Italian Seasoning, remaining garlic salt and 1 tbsp tomato sauce base (dbl for 4 ppl) in a large bowl. Season with pepper. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Halfway through roasting, stir chickpeas, then move to one side of the baking sheet and add meatballs to the other side of the baking sheet. Continue roasting until chickpeas are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, place meatballs on a separate baking sheet and roast in the top of the oven until cooked through, 10-12 min.**)
While chickpeas and meatballs roast, whisk together half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) in another large bowl. Add tomatoes and arugula and spinach mix. Season with salt and pepper, then toss to combine.
Divide chickpeas and salad between plates. Top chickpeas with meatballs, then drizzle remaining balsamic glaze over top.
