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Carb Smart Meatballs and Chickpeas
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Carb Smart Meatballs and Chickpeas

Carb Smart Meatballs and Chickpeas

with Spinach and Tomato Salad

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
Allergens:
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

56 g

Baby Spinach

113 g

Baby Tomatoes

56 g

Red Onion

2 tbsp

Balsamic Glaze

(Contains Sulphites)

398 mL

Chickpeas

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

1 tbsp

Tomato Sauce Base

85 g

Carrot

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber11 g
Protein36 g
Cholesterol75 mg
Sodium1010 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

Box Grater
Peeler
Large Bowl
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Spoons
Whisk

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve tomatoes. Peel, then grate half the carrot (whole carrot for 4 ppl). Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

Form meatballs
2

Add beef, half the Italian Seasoning, half the garlic salt and half the tomato sauce base to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).

Roast meatballs
3

Arrange meatballs on a parchment-lined baking sheet. Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Cook chickpeas
4

While meatballs roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add remaining Italian Seasoning, remaining garlic salt and remaining tomato sauce base. Cook, stirring often, until fragrant, 1 min. Add chickpeas, including liquid. Season with pepper. Bring to a simmer. Cook, stirring occasionally, until liquid thickens slightly, 4-6 min.

Make salad
5

While chickpeas cook, 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, carrots and spinach, then toss to combine.

Finish and serve
6

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