Contents of your meal kit:
- ground beef
- panko bread crumbs **
- minced onion
- parsley
- garlic
- red wine
- crushed tomatoes
- thyme
- cauliflower
- sliced almonds
- paprika
- baby romaine
- vinaigrette
Equipment Needed: mixing bowl, 2 skillets, saucepan, salad bowl and tongs
Finishing steps:
- Bring a saucepan full of water to a boil to blanch cauliflower. Mince half of the garlic, and thinly slice the remaining half. Remove thyme leaves from the stems and finely chop. Set everything aside.
- In a mixing bowl, combine beef with panko breadcrumbs, onion, parsley, minced garlic, salt and pepper. Use your hands to mix thoroughly until all ingredients are incorporated. Form into golf ball sized balls.
- Cover the bottom of a skillet with oil, and heat over med-high. Brown the meatballs in the pan turning occasionally for 5 minutes. Add red wine to the pan and simmer for 1 minute. Add crushed tomatoes and the thyme you chopped earlier. Bring to a simmer, then reduce heat as needed and continue to simmer for 10 minutes, or until meatballs are done. Occasionally, turn meatballs and stir sauce gently.
- When water is boiling, add cauliflower and blanch for 4 minutes. Drain.
- Heat good amount of olive oil in a second skillet. When hot, add sliced garlic, sliced almonds, blanched cauliflower and paprika. Cook 3-4 minutes. Reduce heat if needed to prevent garlic from burning.
- Toss greens with vinaigrette….ole!…. you’re done!
** For those who have requested gluten free meals, panko was omitted from meal kits. Continue preparation without them.