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Carb Smart Meatballs and Chickpeas

Carb Smart Meatballs and Chickpeas

with Arugula, Cucumber and Tomato Salad

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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 favourite.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Sulphites/SulfiteMilk/LaitSesame/SésameSoy/SojaWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

66 g

Mini Cucumber

56 g

Red Onion

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

398 mL

Chickpeas

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate50 g
Sugar13 g
Dietary Fiber11 g
Protein38 g
Cholesterol75 mg
Sodium1180 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Aluminum Foil
Whisk
Instructionsarrow up iconarrow up icon
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1

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. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Peel, then cut onion half the onion into 1/4-inch slices (whole onion for 4 ppl).

2

Add chickpeas, onions, half the Italian Seasoning, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until onions are tender-crisp, 10-12 min. (NOTE: In step 4, you will add meatballs to the sheet and continue to roast chickpeas.)

3

Meanwhile, add beef, breadcrumbs, remaining Italian Seasoning and remaining garlic salt to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).

4

When chickpeas have roasted for 10-12 min, stir, then move to one side of the baking sheet. Cover chickpeas loosely with foil. Arrange meatballs on the other side of the baking sheet. (NOTE: For 4 ppl, arrange meatballs on a separate baking sheet.) Continue roasting until chickpeas are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven.)

5

Meanwhile, add half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, cucumbers and arugula and spinach mix, then toss to combine.

6

Divide chickpeas and meatballs between bowls. Drizzle remaining balsamic glaze over top. Serve salad alongside.