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Italian Beef Meatballs & Chickpeas

Italian Beef Meatballs & Chickpeas

with Cherry Tomatoes and Arugula

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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 favorite.

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

Tags:QuickCarb Smart (50g or less)
Allergens:Sulphites/Sulfite

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

113 g

Red Onion

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

370 mL

Chickpeas

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

1 tbsp

Tomato Sauce

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber13 g
Protein36 g
Cholesterol75 mg
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
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. Halve cherry tomatoes. Peel, then cut the onion into 1/4-inch slices.

2

Toss chickpeas, onions, half the Italian Seasoning, half the garlic salt and 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden brown, 18-20 min. (NOTE: In Step 4, stir chickpeas again before adding meatballs.)

3

Combine beef, remaining Italian Seasoning, remaining garlic salt and 1 tbsp tomato sauce (dbl for 4ppl) in a large bowl. Season with pepper. Roll mixture into 8 equal-sized meatballs (16 for 4ppl).

4

Halfway through roasting, move chickpeas to one side of the baking sheet and add meatballs to 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.**)

5

While chickpeas and meatballs roast, whisk together half the balsamic glaze and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add tomatoes and arugula-spinach mixture and toss to combine. Season with salt and pepper.

6

Divide roasted chickpeas and salad between plates. Top chickpeas with meatballs, then drizzle remaining balsamic glaze over top.