Meatballs with tomato-shiitake ragu on wilted cabbage

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Meatballs with tomato-shiitake ragu on wilted cabbage

Mediterranean, Soy-Free, Dairy-Free, Gluten-Free, Carb-Conscious, Lean & Clean, Paleo

2 Servings, 530 Calories/Serving

30–45 Minutes

In this paleo version of spaghetti and meatballs, wilted sliced cabbage takes the place of pasta, and the tomato sauce comes studded with flavorful shiitakes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ounce dried shiitake mushrooms
  • 1 or 2 organic shallots
  • 10 ounces ground beef
  • 1 organic egg
  • Sun Basket mushroom-herb blend (porcini powder - granulated garlic - dried thyme)
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 wedge organic Savoy or other cabbage (about ¾ pound)

Nutrition per serving

Calories: 530, Protein: 29g (58% DV), Fiber: 11g (44% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 8g (40% DV), Cholesterol: 145mg (48% DV), Sodium: 410mg (17% DV), Carbohydrates: 36g (12% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Eggs

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soften the mushrooms

In a small sauce pot, combine the shiitake mushrooms and 2 cups [4 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Meanwhile, prepare the meatballs.

2

Make the meatballs

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a fork or whisk, blend the egg with the shallots and mushroom-herb blend. Add the ground beef, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Cook the meatballs and tomato-shiitake ragu

  • Finely chop, press, or grate the garlic.
  • Remove the mushrooms, reserving ⅓ cup [⅔ cup] soaking liquid. Discard the stems and thinly slice the mushroom caps.
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 lightly browned but not yet cooked through, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, reserved soaking liquid, tomatoes, and vegetable broth, and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the meatballs are cooked through and the ragu has thickened slightly, 5 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
Meanwhile, prepare the garnish and cook the cabbage.

4

Prep the garnish; cook the cabbage

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
  • Cut away any core from the cabbage; thinly slice the cabbage.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cabbage to individual plates. Top with the meatballs and tomato-shiitake ragu, garnish with the parsley, and serve.
Kids Can!
  • Measure the water for the mushrooms.
  • Time the mushrooms.
  • Measure the shallots.
  • Press the garlic (if you have a press).
  • Garnish with the parsley.