Carb Smart Wonton-Inspired Beef Meatballs
with Stir-Fried Veggies
This Chinese-inspired dish offers all the delicious flavours of dumplings, but without the wrapper. Minced green onion adds layers of juiciness to the ground beef mix, while fragrant ginger, zucchini, snap peas and mushrooms tie the dish together.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
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.
Ingredients
250 g
Ground Beef
1 unit(s)
Zucchini
113 g
Mushrooms
113 g
Edamame
(Contains Soy)
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
4 tbsp
Hoisin Sauce
(Contains Soy, Mustard, Sesame May contain Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.26 tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Halve mushrooms (or quarter, if very large).
- Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
- Add mushrooms, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast in the middle of the oven for 10 min. (NOTE: Mushrooms will continue to roast in step 4.)
- Meanwhile, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt to a large bowl.
- Crumble in beef. (TIP: If you prefer a more tender meatball, add an egg to mixture.) Season with pepper, then combine.
- Roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl).
- Remove baking sheet from the oven. Carefully toss mushrooms, then push to one side of baking sheet.
- Arrange meatballs on the other side of sheet with mushrooms. (NOTE: For 4 ppl, arrange meatballs on another baking sheet.)
- Roast in the middle of the oven until mushrooms are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast mushrooms in the middle of the oven.)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 5-6 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min.
- Remove from heat. Add meatballs, then toss to coat.
- Divide veggies between plates. Top with mushrooms, meatballs and any remaining sauce from the pan.
- Drizzle with chili garlic sauce, if desired.
- Sprinkle green onion greens over top.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the pork.**