Carb Smart Meatballs and Chickpeas
with Spinach and Tomato Salad
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 favourite.
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
Baby Spinach
113 g
Baby Tomatoes
56 g
Red Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites)
398 mL
Chickpeas
1 tbsp
Italian Seasoning
1 tsp
Garlic Salt
1 tbsp
Tomato Sauce Base
85 g
Carrot
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve tomatoes. Peel, then grate half the carrot (whole carrot for 4 ppl). Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Add beef, half the Italian Seasoning, half the garlic salt and half the tomato sauce base to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Arrange meatballs on a parchment-lined baking sheet. Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**
While meatballs roast, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add remaining Italian Seasoning, remaining garlic salt and remaining tomato sauce base. Cook, stirring often, until fragrant, 1 min. Add chickpeas, including liquid. Season with pepper. Bring to a simmer. Cook, stirring occasionally, until liquid thickens slightly, 4-6 min.
While chickpeas cook, add half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, carrots and spinach, then toss to combine.
Divide chickpeas and meatballs between bowls. Drizzle remaining balsamic glaze over top. Serve salad alongside.
