Beef Meatballs in Creamy Cajun Sauce
with Orzo, Sun-dried Tomatoes, Spinach and Zucchini
Informations supplémentaires
45 min.
|
798 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic. Trim ends and peel the onion, cut into 1/2 inch pieces. Chop the sun-dried tomatoes and the parsley. Grate the zucchini.
2. Cook the meatballs
In a bowl, mix the ground beef with the spices, to taste. In an oven-safe pan, over medium-high heat, add a drizzle of olive oil. Form 4-5 meatballs per person and cook in the pan for 2 minutes on each side or until beef has reached an internal temperature of 160°F. Remove from the pan and set aside.
3. Cook the orzo
In the same pan, cook the onions, the sun-dried tomatoes, the garlic and the zucchini 4-5 minutes. Add the dry orzo and season with salt and pepper. Mix well and cook for another 1-2 minutes.
4. Make the sauce
In the same pan, add the bouillon cube, 1 2P | 1.5 3P cup of water, the cream and the spinach. Bring to a boil and cook 2-3 minutes.
5. Assemble and cook in the oven
Add the grana padano and mix well. Return the beef meatballs to the same pan. Cook in the oven for 12-15 minutes.
6. Plate your dish
Serve the beef meatballs in the creamy cajun sauce. Garnish with the parsley. Bon appétit!
280gGround Beef
1unitZucchini(s)
140gOrzo
30gSun-Dried Tomatoes
60gBaby Spinach
120mlCream 18%
1unitVegetable Broth Cube(s)
1unitGarlic Clove(s)
1unitYellow Onion(s)
1unitFresh Italian Parsley
5gCajun Spice Mix
50gGrana Padano Cheese
What you need
Ovensafe pan, Grater, Bowl
798 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
66g
22%
fat
37g
57%
cholesterol
135mg
45%
fiber
4g
16%
protein
66g
saturated
17g
85%
sodium
927mg
39%
sugar
8g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg