with Apple, Cucumber and Tomato Salad
Ingredients: Ground beef • Gala apple • Spinach • Roma tomatoes • Cucumber • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Allergens
Utensils
Tags
Ground Beef
250 g
Gala Apple
1 unit(s)
Baby Spinach
113 g
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Panko Breadcrumbs
0.165 cup
Salad Topping Mix
28 g
Chipotle Sauce
2 tbsp
Cranberry Spread
2 tbsp
Applewood Smoke Spice
7 g
White Wine Vinegar
1 tbsp
Oil*
1.5 tbsp
Salt*
0.313 tsp
Sugar*
0.25 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Core apple. Coarsely grate half the apple, then cut remaining apple into 1/4-inch pieces.
- Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Set aside.
- Halve cucumber lengthwise, then cut into thin half-moons.
- Cut tomato into 1/4-inch pieces.
- Line a baking sheet with parchment paper.
- To a medium bowl, add beef, half the panko (use all for 4 servings), Applewood Smoke Spice, grated apple and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Using damp hands, roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 12-14 min, until browned and cooked through.**
- To a large bowl, add vinegar, 1 tsp (2 tsp) cranberry spread, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the bowl with dressing, add remaining apples.
- When meatballs are almost done, heat a large non-stick pan over medium.
- When the pan is hot, add chipotle sauce, remaining cranberry spread and 2 tbsp (4 tbsp) water.
- Bring to a simmer. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Add meatballs. Cook for 30 sec, stirring occasionally, until coated.
- To the bowl with apples and dressing, add spinach, tomatoes and cucumbers. Toss to coat.
- Divide meatballs and salad between plates.
- Spoon any remaining sauce from the pan over meatballs.
- Sprinkle salad topping mix over salad.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**
610
kcal
Calories
35
g
Fat
9
g
Saturated Fat
45
g
Carbohydrate
29
g
Sugar
6
g
Dietary Fiber
30
g
Protein
75
mg
Cholesterol
840
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
