Carb Smart Curd-Stuffed Meatballs
with Cauliflower Mash
Juicy meatballs get stuffed with squeaky cheese curds in this savoury dinner! Cauliflower mash and roasted carrots are comforting sides for these little stuffed bites of heaven!
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
56 g
Cheese Curds
(Contains Milk)
285 g
Cauliflower, florets
1 tbsp
Montreal Spice Blend
2 unit(s)
Carrot
2 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Beef Broth Concentrate
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Thinly slice chives. Cut cauliflower into bite-sized pieces. Peel, then cut carrots into 1/2-inch coins. Add carrots, 1/4 tsp (1/2 tsp) Montreal Steak Spice and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until tender-crisp, 14-16 min.
Meanwhile, add beef, broth concentrate, breadcrumbs, half the chives, 1/2 tsp (1 tsp) Montreal Spice Blend to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!).Combine, then form beef mixture into 8 equal-sized patties (16 patties for 4 ppl). Add one cheese curd to the middle of each patty, then shape and press patty firmly around cheese curd, fully enclosing it to create a ball. Repeat until all meatballs are formed.
Arrange meatballs on another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**
Add cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook uncovered until fork-tender, 10-12 min. Drain and return cauliflower to the same pot, off heat. Mash 1 tbsp (2 tbsp) butter and cream cheese into cauliflower until almost creamy. (NOTE: Cauliflower mash will still have a few lumps!) Season with salt and pepper, to taste.
Divide cauliflower mash, roasted carrots and stuffed meatballs between plates. Sprinkle remaining chives over top.
