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Smart Indian-Inspired Beyond Meat® Meatballs
Smart Indian-Inspired Beyond Meat® Meatballs

Smart Indian-Inspired Beyond Meat® Meatballs

with Chickpeas and Homemade Raita

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Tender Beyond Meat® meatballs top a jumble of roasted zucchini and chickpeas. Top of each bite with some cilantro yogurt for a refreshing flavour and a bit of extra protein.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Zucchini • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Cucumber • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.

Tags:
Carb Smart
•Calorie Smart
•Veggie
Allergens:
Milk
•Wheat
•Mustard

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Beyond Meat®

1 unit(s)

Chickpeas

1 unit(s)

Zucchini

7 g

Cilantro

1 unit(s)

Greek Yogurt

14 g

Crispy Shallots

2 tbsp

Ginger-Garlic Puree

9 g

Indian Spice Mix

2 unit(s)

Mini Cucumber

2 tbsp

Mango Chutney

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories670 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate59 g
Sugar15 g
Dietary Fiber14 g
Protein38 g
Cholesterol5 mg
Sodium1160 mg
Trans Fat0.1 g
Potassium1450 mg
Calcium175 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Bowl
•Box Grater
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
  • Drain and rinse chickpeas. Pat dry with paper towels. 
  • Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in their package until broken into small crumbs (or finely chop if you prefer). 
Season zucchini
2
  • To a parchment-lined baking sheet, add zucchini, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil. 
  • Season with salt and pepper, then toss to combine. 
Form and roast Beyond Meat® meatballs
3
  • To a medium bowl, add ginger-garlic puree, half the shallots (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. 
  • Crumble in Beyond Meat® patties. Season with pepper, then combine. 
  • Using wet or oiled hands, form Beyond Meat® mixture into 8 (16) equal-sized meatballs. 
  • Transfer meatballs to other side of baking sheet with zucchini. Roast in the top of the oven for 12-14 min, until zucchini is tender and meatballs are cooked through.**
Prep and make raita
4
  • Meanwhile, thinly slice half the cucumbers. 
  • Using a box grater, coarsely grate remaining cucumber. 
  • Finely chop cilantro. 
  • In a medium bowl, add sliced cucumbers, half the cilantro and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then combine. 
  • In a small bowl, add yogurt, grated cucumbers and remaining cilantro. Season with salt and pepper, then combine. (TIP: Add a pinch of sugar to the yogurt, if you like.)
Cook chickpeas and glaze meatballs
5
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then chickpeas. Cook for 5-7 min, tossing often until golden. 
  • Add remaining Indian Spice Mix. Toss to coat for 1 min, until fragrant.
  • Remove from heat. To a medium bowl, transfer chickpeas. Cover to keep warm. 
Finish and serve
6
  • When meatballs are done, to the same pan, add half the mango chutney (use all for 4 servings) and 2 tbsp (4 tbsp) water. Bring to a simmer over medium.
  • Add meatballs, then toss to coat. 
  • Divide chickpeas and zucchini between plates. 
  • Top with Beyond Meat® meatballs and any remaining glaze in the pan. 
  • Dollop raita over top.
  • Serve cucumbers alongside or over top.
Modularity step (under step 3)
7

If you've opted to get Beyond Meat®, prep and cook in the same way the recipe instructs you to prep and cook turkey.** 

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