Today’s post will be several in a series I am doing with a company called SunBasket. They are one of several home-cooked meal kit delivery services that have popped up as of late. I am particularly fond of SunBasket because you can order strictly Paleo meals that are organic and non-GMO. I also love the story behind the company.
Additionally, all meals are developed by top San Francisco chef Justine Kelly (formerly of The Slanted Door) in partnership with Sun Basket’s in-house nutritionist Kaley Todd, ensuring that each dish is balanced, nutritious and delicious.
Also, I am excited to bring this company to your attention because the Paleo diet is something that is only truly sustainable if you 1.) Can cook at least a little or 2.) Can carve out the time to cook at least a little. Andy and I are a little spoiled because we alternate shopping and cooking to churn out Paleo/Primal meals everyday. But, we don’t have kids and have pretty flexible schedules to allow the time to do so.
I am thrilled to help introduce SunBasket because they can take the thinking/guess work out of dinner for three nights a week and even do the shopping for you. The meals come complete with everything you need to make three full meals for two people. The only thing you will have to do is the dishes!
For my first box, I was sent 3 meals, one of which was Winter Albondigas with Shredded Cabbage. I was pretty impressed with the way everything was labeled and the pre-printed recipe cards that came in the package.
And chop away I did, as I chopped the onion, carrot, cilantro, cabbage and segmented the lime. The butternut squash used in the meal was already peeled and chopped for me. OK, now that’s easy, because if you have ever cooked a butternut squash, you know what a pain it can be to peel and remove the seeds.
Following the recipe, I sauteéd the vegetables (as you can see below). Meanwhile, I prepared the meatballs that were to go in the soup:
The meatballs were a blend of ground pork and beef (antibiotic and hormone free) with chopped cilantro, egg, and a provided spice packet. I was able to make 11 pretty decent-sized meatballs from the meat and ingredients given.
After simmering and reducing for about 30 minutes, you end up with a delicious meal for two. The soup preparation was so simple, yet the flavor was as if I had spent hours in the kitchen!
Winter albondigas with shredded cabbage
- 1 onion
- 1 carrot
- 1 bunch cilantro
- 4 ounces cabbage
- 1 lime
- ¾ pound butternut squash cubes
- 1 tablespoon tomato paste
- 1 cup diced tomatoes
- 1 cup chicken stock
- 6 ounces ground beef
- 6 ounces ground pork
- 1 egg
- Meatball spice blend (oregano-cumin-coriander-garlic)
1. Prep the vegetables
Peel the onion and cut into ½-inch-thick pieces.
Scrub the carrot and cut into ¼-inch-thick half moon slices.
Finely chop the cilantro.
Cut the cabbage into thin strips.
2. Cook the soup
In a sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, carrots, and squash. Season with salt and pepper and cover, stirring occasionally until the vegetables start to soften, 6 to 8 minutes. Add the tomato paste, stirring to coat the vegetables. Add the diced tomatoes, chicken stock and 2 cups of water. Bring to a boil and reduce to a simmer. Cook until the soup slightly thickens, 2 to 3 minutes.
3. Make the meatballs
In a mixing bowl, combine the ground beef and pork. Add the egg, spice blend and half of the cilantro. Season with salt and pepper, and mix well until combined.
Add the meatballs to the soup. Bring the soup back to a boil, reduce to a simmer, and cook until the meatballs are just slightly pink in the center, 5 to 7 minutes.
Cut the lime into wedges. Divide the soup between two bowls and top with the remaining cilantro and cabbage. Serve with lime wedges.
Nutrition per serving: Calories 710, Protein: 37 g, Total Fat: 44 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 6.5 g, Saturated Fat: 12 g, Cholesterol: 185 mg, Carbohydrates: 43 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 490 mg