Smart Indian Beyond Meat® Meatballs
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Smart Indian Beyond Meat® Meatballs

Smart Indian Beyond Meat® Meatballs

with Chickpeas and Cilantro Yogurt

Tender Beyond Meat® meatballs top a jumble of roasted zucchini and chickpeas. Top of each bite with some cilantro yogurt for a refreshing flavour and a bit of extra protein.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Zucchini • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Radish • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.

Tags:
Carb Smart
Calorie Smart
Veggie
Allergens:
Milk
Wheat

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

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Beyond Meat®

1 unit(s)

Chickpeas

(May contain Gluten, Wheat)

1 unit(s)

Zucchini

7 g

Cilantro

1 unit(s)

Greek Yogurt

(Contains Milk)

14 g

Crispy Shallots

(Contains Wheat May contain Gluten)

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tbsp

Indian Spice Mix

(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)

2 unit(s)

Radish

2 tbsp

Mango Chutney

(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories660 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate57 g
Sugar14 g
Dietary Fiber14 g
Protein38 g
Cholesterol5 mg
Sodium890 mg
Trans Fat0.1 g
Potassium1400 mg
Calcium175 mg
Iron8.5 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

Colander
Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan

Instructions

Prep
1
  • Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
  • Drain and rinse chickpeas. Pat dry with paper towels. 
  • Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in their package until broken into small crumbs (or finely chop if you prefer). 
Season zucchini
2
  • Add zucchini, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. 
  • Season with salt and pepper, then toss to combine. 
Form and roast meatballs
3
  • Add ginger-garlic puree, half the shallots (use all for 4 ppl), remaining Indian Spice Mix and 1/4 tsp (1/2 tsp) salt to a medium bowl. 
  • Crumble in Beyond Meat® patties. Season with pepper, then combine. 
  • Using wet or oiled hands, form Beyond Meat® mixture into 8 (16) equal meatballs. 
  • Transfer meatballs to other side of baking sheet with zucchini. Roast in the top of the oven until zucchini is tender and meatballs are cooked through, 12-14 min.**
Season yogurt and radishes
4
  • Meanwhile, thinly slice radishes.
  • Finely chop cilantro. 
  • Add radishes, half the cilantro and 1/2 tbsp (1 tbsp) oil in a bowl. Season with salt and pepper, then combine. 
  • In another bowl, add yogurt and remaining cilantro. Season with salt and pepper, then combine. (TIP: Add a pinch of sugar to the yogurt, if you like.)
Cook chickpeas and glaze Beyond Meat® meatballs
5
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then chickpeas. Cook, tossing often, until golden in spots, 5-7 min. 
  • Remove from heat, then transfer chickpeas to a bowl. Cover to keep warm. 
  • When meatballs are done, add half the mango chutney (use all for 4 ppl) and 2 tbsp (4 tbsp) water to the same pan. Bring to a simmer over medium heat, 1 min.
  • Add meatballs, then toss to coat. 
Finish and serve
6
  • Divide chickpeas and zucchini between plates. 
  • Top with Beyond Meat® meatballs and any remaining glaze in the pan. 
  • Dollop cilantro yogurt top.
  • Serve radishes alongside or over top.
Modularity step (under step 3)
7

If you've opted to get Beyond Meat®, prepare and cook the same way the recipe instructs you to prepare and cook turkey.**

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