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Polish Beef Meatballs in Dill-Mushroom Gravy
New
Very High Fibre
High Protein
Discovery
Polish Beef Meatballs in Dill-Mushroom Gravy

with Braised Cabbage and Creamy Mashed Potatoes

35 min
Difficulty: 1/3

Ingredients: Russet potato • Ground beef • Red cabbage • Mushrooms • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Carrot • Shallot • Red wine vinegar • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (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 lecithin, 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) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dill • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).

Allergens

Sulphites
Soy
Sulphites
Mustard
Milk
Wheat
Barley
Egg
May contain traces of allergens
Oats
Rye
Crustaceans
Peanuts
Sesame
Tree nuts
Fish

Tags

Very High Fibre
Classic-plates
High Protein
Discovery
World-flavors
Ingredients
Ground Beef

Ground Beef

250 g

Russet Potato

Russet Potato

2 unit(s)

Red Cabbage, shredded

Red Cabbage, shredded

113 g

Carrot, julienned

Carrot, julienned

56 g

Mushrooms

Mushrooms

113 g

Shallot

Shallot

1 unit(s)

Dill

Dill

7 g

Cream Sauce Spice Blend

Cream Sauce Spice Blend

10 g

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Sour Cream

Sour Cream

86 mL

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit(s)

Red Wine Vinegar

Red Wine Vinegar

0.5 tbsp

Butter

Butter

2 tbsp

Sugar

Sugar

0.5 tsp

Salt

Salt

0.625 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Start mashed potatoes

  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
  • To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
  • Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.

2
Prep

  • Meanwhile, peel, then finely chop shallot.
  • Thinly slice mushrooms.
  • Roughly chop dill.

3
Braise veggies

  • Heat a medium non-stick pan (large non-stick pan for 4 servings) over medium-high.
  • When hot, add 1 tbsp (2 tbsp) butter, cabbage, carrots, half the vinegar (use all for 4 servings), 1/4 tsp salt, 1/2 tsp (1 tsp) sugar and 1/4 cup water. Stir to combine.
  • Reduce heat to medium, then cover and cook for 5-7 min, stirring often, until veggies are soft and liquid is absorbed.
  • When veggies are done, transfer to a medium bowl. Cover to keep warm. 
  • Carefully wipe the pan clean.

4
Prep and roast meatballs

  • While veggies braise, line a baking sheet with parchment paper.
  • In a large bowl, combine beef, breadcrumbs, half the shallots, half the Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) salt. 
  • Roll mixture into 12 (24) equal-sized meatballs.
  • Arrange meatballs on the prepared baking sheet.
  • Roast in the middle of the oven for 10-12 min, until golden and cooked through.**
  • Meanwhile, drain and return potatoes to the same pot, off heat. 

5
Make dill-mushroom gravy

  • Reheat the same pan (from step 3) over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, mushrooms and remaining shallots. Cook for 4-6 min, stirring occasionally, until softened.
  • Sprinkle Cream Sauce Spice Blend and remaining Dill-Garlic Spice Blend over top. Stir to coat. 
  • Add broth concentrate and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring often, until gravy thickens. (Tip: For a lighter gravy consistency, add more water, 1-2 tbsp at a time.)

6
Finish and serve

  • Mash half the sour cream and half the dill into potatoes until creamy. Season with salt and pepper.
  • Divide mashed potatoes, braised veggies and meatballs between plates.
  • Spoon dill-mushroom gravy over meatballs and potatoes.
  • Dollop remaining sour cream over meatballs.
  • Sprinkle remaining dill over top.

Nutrition per serving

740

kcal

Calories

39

g

Fat

18

g

Saturated Fat

68

g

Carbohydrate

12

g

Sugar

7

g

Dietary Fiber

36

g

Protein

130

mg

Cholesterol

1680

mg

Sodium

2

g

Trans Fat

1800

mg

Potassium

150

mg

Calcium

5.5

mg

Iron

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