Polish Beyond Meat® Meatballs in Dill-Mushroom Gravy

New

Very High Fibre

Discovery

with Braised Cabbage and Creamy Mashed Potatoes

35 min

Difficulty: 1/3

Ingredients: Russet potato • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • 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

Discovery

World-flavors

Ingredients

Impossible™ Burger Patties

2 unit(s)

Russet Potato

2 unit(s)

Red Cabbage, shredded

113 g

Carrot, julienned

56 g

Mushrooms

113 g

Shallot

1 unit(s)

Dill

7 g

Cream Sauce Spice Blend

10 g

Dill-Garlic Spice Blend

4 g

Italian Breadcrumbs

2 tbsp

Sour Cream

86 mL

Chicken Broth Concentrate

1 unit(s)

Red Wine Vinegar

0.5 tbsp

Butter

2 tbsp

Sugar

0.5 tsp

Salt

0.625 tsp

Pepper

0.125 tsp

Preparation

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.

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

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.

While veggies braise, line a baking sheet with parchment paper.
In a large bowl, combine Beyond Meat®, 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.

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.)

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

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.**

Nutrition per serving

680

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol