In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hungarian chicken-paprika meatballs over quinoa elbow pasta
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, <600 Calories, Protein Plus
2 Servings, 590 Calories/Serving
Sweetly pungent paprika punches up this cozy Hungarian supper. We’ve even got some tips on how to turn these into a crowd-pleasing appetizer.
In your bag
- 5 ounces quinoa elbow pasta
- 1 pasture-raised organic egg
- 6 or 7 sprigs fresh flat-leaf parsley
- 10 ounces ground chicken
- Hungarian meatball spice blend (fennel seeds - sweet paprika - granulated garlic - cumin - coriander)
- 2 tablespoons almond meal
- 2½ teaspoons arrowroot powder
- 1 cup vegetable broth
- 1 cup mirepoix (onions - carrots - celery)
- ½ teaspoon sweet paprika
Nutrition per serving
Calories 590, Total Fat 22g (28% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 380mg (17% DV), Total Carb. 64g (23% DV), Fiber 8g (29% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Eggs, Tree Nuts
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 pasta
While the water heats and the pasta cooks, prepare the rest of the meal.
Prep the meatballs
- Working over 1 medium and 1 small bowl, crack the egg and separate the white and yolk, carefully dropping the white into the medium bowl and the yolk into the small bowl; save the yolk for another use. [Separate both eggs; save both yolks for another use.]
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Cut a small corner from the ground chicken packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Brown the meatballs
Cook the sauce; finish the dish
- In a medium bowl, using a whisk or fork, mix together the arrowroot powder and vegetable broth to form a slurry.
- Strip the parsley leaves.
- Whisk the slurry.
- Garnish with the parsley.