Italian Beef Meatballs & Chickpeas
with Cherry Tomatoes and Arugula
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.
Arugula and Spinach Mix
Not included in your delivery
Salt and Pepper*
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.