Italian Beef Meatballs & Chickpeas
with Cherry Tomatoes and Greens
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 favorite.
Carb Smart 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
56 g
Arugula and Spinach Mix
113 g
Cherry Tomatoes
113 g
Red Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites)
398 mL
Chickpeas
1 tbsp
Italian Seasoning
(Contains Sulphites)
1 tsp
Garlic Salt
2 tbsp
Tomato Sauce
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Drain and rinse chickpeas. Halve cherry tomatoes. Peel, then cut the onion into 1/4-inch slices.
Toss chickpeas, onions, half the Italian seasoning, half the garlic salt and 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden brown, 18-20 min. (NOTE: In Step 4, stir chickpeas again before adding meatballs.)
Combine beef, remaining Italian seasoning, remaining garlic salt and 1 tbsp tomato sauce (dbl for 4ppl) in a large bowl. Season with pepper. Roll mixture into 8 equal-sized meatballs (16 for 4ppl).
Halfway through roasting, move chickpeas to one side of the baking sheet, then add meatballs to other side of the baking sheet. Continue roasting until chickpeas are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4ppl, place meatballs on a separate baking sheet and roast in the top of the oven until cooked through, 10-12 min.**)
While chickpeas and meatballs roast, whisk together half the balsamic glaze and 1 tbsp oil (dbl for 4ppl) in another large bowl. Add tomatoes and arugula and spinach mixture, then toss to combine. Season with salt and pepper.
Divide roasted chickpeas and salad between plates. Top chickpeas with meatballs, then drizzle remaining balsamic glaze over top.
