In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken meatballs with tomato salad and asparagus mimosa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 360 Calories/Serving
Mimosa for dinner? Yes, please! Asparagus mimosa is a delicious French salad featuring crisp-tender spears, chopped hard-cooked eggs, and a light caper vinaigrette.
In your bag
- 10 ounces ground chicken
- 10 ounces organic asparagus
- Sunbasket caper vinaigrette (extra virgin olive oil - capers - red wine vinegar - Dijon mustard - garlic)
- 1 organic egg
- 5 ounces organic grape or cherry tomatoes
- 1 or 2 organic shallots
- 1 tablespoon sherry vinegar
- Your choice of protein
- Sunbasket meatball seasoning blend (almond meal - granulated garlic - coriander - ground ginger)
Calories 360, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 230mg (10% DV), Total Carb. 15g (5% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Eggs, Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the asparagus
- Snap off the woody ends from the asparagus; cut the asparagus in half crosswise.
Bring a medium sauce pot of generously salted water to a boil. Add the asparagus and cook until crisp-tender, 5 to 6 minutes. Using tongs or a slotted spoon, transfer the asparagus to a colander, rinse with cold water, and pat dry. Transfer the asparagus to a medium bowl, add the caper vinaigrette, and toss to coat; season to taste with salt and pepper. Keep the water boiling for the egg.
Cook the egg
Fill a small bowl with ice water. Carefully lower the egg into the boiling water used for the asparagus and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg. While the egg is cooking, prepare the tomato salad.
Make the tomato salad
- Cut the tomatoes in half.
- Peel and finely chop the shallots; set aside three-fourths of the shallots for the meatballs.
In a medium bowl, stir together the tomatoes, sherry vinegar, and one-fourth of the shallots. Season to taste with salt and pepper.
Chop the egg; prep and cook the meatballs
- Coarsely chop the egg; season to taste with salt and pepper.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the ground meat, meatball seasoning blend, and remaining shallots, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes.
Transfer the meatballs, asparagus, and tomato salad to individual plates. Top the asparagus with the egg and serve.
- Snap off the ends from the asparagus.
- Fill a small bowl with ice water.
- Peel the egg.
- Divide the shallots.
- Top the asparagus with the egg.