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Carb Smart Meatballs and Chickpeas

Carb Smart Meatballs and Chickpeas

with Spinach and Tomato Salad

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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 favourite.

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

Tags:Carb 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

Baby Spinach

113 g

Baby Tomatoes

56 g

Red Onion

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

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*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories620 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber11 g
Protein36 g
Cholesterol75 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Box Grater
Peeler
Large Bowl
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Spoons
Whisk
Instructionsarrow up iconarrow up icon
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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).

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).

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.**

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.

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.

6

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