Smart Zesty Plant-Based Ground Protein Meatballs
with Lemon-Garlic Sauce and Mini Wedges
Lemon zest gives these plant-based ground protein meatballs bright flavour and provides a nice counterpoint to the garlic sauce. The creamy dill dressing on the salad gives off Mediterranean vibes, while the mini potato wedges are just adorable.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
1 unit(s)
Lemon
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
250 g
Yellow Potato
56 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Sour Cream
(Contains Milk)
7 g
Dill
Not included in your delivery
5 tsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch mini wedges.
- Add potatoes, 1 tsp (2 tsp) Zesty Garlic Blend and 1 tbsp (1 1/2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until potatoes are tender and golden-brown, 20-22 min.
- Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- Zest, then juice lemon.
- Finely chop half the dill (use all for 4 ppl).
- Cut tomato into 1/2-inch pieces.
- Line another baking sheet with parchment paper.
- Add plant-based ground protein, breadcrumbs, stock powder, half the lemon zest and 1/2 tbsp (1 tbsp) Zesty Garlic Blend to a medium bowl. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl), then arrange on the prepared baking sheet.
- Roast in the top of the oven, flipping halfway through, until cooked through, 12-14 min.**
- Meanwhile, add 1 tbsp (2 tbsp) sour cream, 2 tsp (4 tsp) oil, 1 tsp (2 tsp) lemon juice, 1 tbsp (1 1/2 tbsp) dill, 1/2 tbsp (1 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Set aside (NOTE: This is your dilly dressing)
- Add remaining mayo, remaining sour cream, remaining lemon zest, remaining Zesty Garlic Blend, 1/4 tsp (1 tsp) lemon juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your lemon-garlic sauce.)
- When potatoes and meatballs are almost done, add spinach, cucumbers and tomatoes to the bowl with dilly dressing. Toss to combine.
- Divide mini wedges, meatballs and salad between plates.
- Dollop lemon-garlic sauce over meatballs.
- Sprinkle any remaining dill over top.
If you've opted to get plant-based ground protein, prepare and cook it the same way as the chicken, until cooked through.**