with Smashed Potatoes and Veggie Duo
All the comfort of a French onion soup in a hearty meatball meal. Succulent beef and pork meatballs are smothered in savoury gravy of caramelized onions and topped with gooey white cheddar for classic flavours with a twist. Ingredients: Russet potato • Ground beef and pork mix (beef, pork) • Carrots • Sugar snap peas • Yellow onion • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • All-purpose flour (wheat) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Garlic.
Allergens
Utensils
Tags
Ground Beef and Pork Mix
250 g
Russet Potato
2 unit(s)
Italian Breadcrumbs
4 tbsp
Carrot
1 unit(s)
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
White Cheddar Cheese, shredded
0.5 cup
All-Purpose Flour
1 tbsp
Balsamic Vinegar
1 tbsp
Beef Stock Powder
1 tbsp
Garlic, cloves
1 unit(s)
Sugar
1 tsp
Oil
1.5 tbsp
Milk
3 tbsp
Pepper
0.125 tsp
Salt
0.38 tsp
Unsalted Butter
3 tbsp
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
- Meanwhile, trim snap peas.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, halve, then cut onion into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Combine stock powder and 3/4 cup (1 1/2 cups) water in a small bowl. Set aside.
- Line a baking sheet with parchment paper.
- Add garlic, breadcrumbs and beef and pork mix to a large bowl. Season with pepper and 1/4 tsp (1/2 tsp) salt, then combine.
- Roll mixture into 8 (16) equal-sized meatballs. (TIP: If you prefer more tender meatballs, add an egg to the mixture!)
- Arrange meatballs on the prepared baking sheet.
- Roast in the top of the oven until golden-brown and cooked through, 12-14 min.**
- Heat a large oven-proof pan over medium heat. (TIP: If you don't have an oven-proof pan, use a large non-stick pan.)
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and garlic. Cook, stirring often, until slightly softened, 3-4 min.
- Reduce heat to medium-low, then add vinegar and 1 tsp (2 tsp) sugar. Cook, stirring often, until onions are dark golden-brown, 3-4 min.
- Add 1 tbsp (2 tbsp) butter, then sprinkle all-purpose flour over onions. Cook, stirring often, until coated, 1 min.
- Stir in stock (from step 2). Bring to a gentle boil.
- Add snap peas, carrots and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender, 8-10 min.
- Once gravy is boiling, add meatballs to the pan. Cook, stirring often, until gravy is slightly thickened, 3-4 min.
- Remove from heat. Sprinkle cheese over top and bake in the top of the oven, until cheese melts slightly, 3-4 min. (TIP: If you don't have an oven-proof pan, carefully transfer meatball mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl].)(NOTE: Cheese will be hot, be careful!)
- Divide smashed potatoes and veggies between plates.
- Arrange meatball-onion gravy over smashed potatoes.
1000
kcal
Calories
59
g
Fat
28
g
Saturated Fat
79
g
Carbohydrate
17
g
Sugar
8
g
Dietary Fiber
43
g
Protein
155
mg
Cholesterol
1710
mg
Sodium
1.5
g
Trans Fat
1900
mg
Potassium
400
mg
Calcium
6.5
mg
Iron
