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)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

113 g

Red Onion

2 tbsp

Balsamic Glaze


370 mL


1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

1 tbsp

Tomato Sauce

Not included in your delivery

2 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.)


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).


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.**)


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.


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