Ingredients

Amounts are for 4 household servings.

• Roasted broccoli:
• 1 lb (about 450 g) fresh broccoli crowns, cut into florets
• 1 bag (12.6 oz, about 357 g) frozen baby broccoli (Birds Eye), not thawed
• 1 1/2 tbsp olive oil (for the broccoli)
• 1/2 tsp table salt (for the broccoli; adjust to taste)
• 1/4 tsp black pepper (for the broccoli)
• Meatballs:
• 1 1/2 lb (about 680 g) ground beef (80% lean)
• 1/2 cup (about 56 g) almond flour
• 1 large egg
• 1/2 small onion (about 75 g), grated or very finely minced
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 3/4 tsp table salt (for the meatballs; adjust to taste)
• 1/2 tsp black pepper (for the meatballs)
• 1/2 tbsp olive oil (for the skillet)
• Dill cream sauce:
• 1 1/2 cup beef broth (or 1 1/2 cups water plus 1 1/2 teaspoons Better Than Bouillon beef)
• 4 oz (about 113 g) full-fat cream cheese, cut into cubes
• 2 tbsp chopped fresh dill (or 2 teaspoons dried dill), plus more to finish
• 1/4 tsp black pepper (for the sauce)

Allergens: milk, egg, tree nut (almond)

Grab first: Birds Eye frozen baby broccoli, pre-cut broccoli florets

Directions

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1. Heat the oven to 425°F.
2. Roast the broccoli: On the sheet pan, toss the fresh and frozen broccoli with the broccoli oil, the broccoli salt and the broccoli pepper. Spread in a single layer. Roast until tender and browned at the edges, 20 to 25 minutes, stirring once.
3. Mix the meatballs: In the bowl, mix the almond flour, egg, onion, allspice, nutmeg, the meatball salt and the meatball pepper. Add the beef and mix gently with your hands just until combined. Roll into 1 1/2-inch balls.
4. Brown the meatballs: Heat the skillet oil over medium-high. Brown the meatballs on several sides, 6 to 8 minutes. Work in batches if the skillet is crowded. Move them to a plate and pour off all but a thin film of fat.
5. Make the sauce: Lower the heat to medium. Pour in the broth and scrape up the browned bits. Add the cream cheese and whisk until smooth. Simmer until slightly thickened, 2 to 3 minutes.
6. Finish the meatballs: Return the meatballs and any juices to the sauce. Simmer, turning them now and then, until they reach 160°F and the sauce coats a spoon, 6 to 8 minutes. Stir in the dill and the sauce pepper. Taste and add salt only if needed.
7. Serve: Spoon the meatballs and sauce over the roasted broccoli and scatter extra dill on top.