Beef Meatballs with Chimichurri Sauce

Informations supplémentaires

35 min. | 665 kcal | easy | Family, Spicy, Needs a blender | Printable version

1. Setup Preheat the oven to 375°F. Cut the carrots in half lengthwise and then into 4 pieces.

2. Cook the meatballs Make 3 to 4 meatballs per person. Add salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 12-15 minutes.

3. Cook the carrots Heat a drizzle of oil in a pan over medium high heat. Cook the carrots 3-4 minutes. Add salt. Add 1/3 ^2P | 1/2 ^3P cup of water and cook over medium-high heat until about 1 tbsp of water remains in the pan. Add the honey, mix and cook for about 2 minutes. Add salt and pepper to taste.

4. Make the chimichurri Add the parsley, garlic, spices and 1/3 ^2P | 1/2 ^3P cup of oil in a food processor or a container to use a hand blender. Pulse until it resembles a pesto. Add salt and pepper to taste.

5. Cook the polenta Put 200 ^2P | 300 ^3P ml of milk and 2 ^2P | 2.5 ^3P cups of water in a saucepan with the broth cube. Bring to a boil. Pay attention to the saucepan because when the milk starts to boil, it can overflow quickly. Remove the pan from the heat and add the polenta slowly, whisking until it thickens. Add the Parmesan, ricotta, salt and pepper to taste.

6. Plate your dish Serve the polenta and garnish with the carrots, meatballs and Chimichurri sauce. Bon appétit!

280gGround Beef

180mlCornmeal

200mlMilk 2%

60mlRicotta Cheese

2unitFresh Italian Parsley

1unitGarlic Clove(s)

15gGrana Padano Cheese

5mlSpice Mix(dried oregano,chili flakes)

4unitOrganic Nantes carrot (s)

1unitHoney

1unitVegetable Broth Cube(s)

What you need sheet pan, pan, hand blender or food processor, pot, whisk

665 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 75g

25%

fat 20g

31%

cholesterol 108mg

36%

fiber 5g

20%

protein 44g

saturated 10g

50%

sodium 388mg

16%

sugar 21g

trans 1g