Bourguignon-Style Beef Meatballs
with Creamy Mash and Rosemary
When you want the classic French bistro flavours of beef bourguignon, but don't have all day to cook, we offer you the meatball version! The same great taste crammed into a tender meatball and smothered in a rich beef gravy. Pour yourself a glass of wine and sprinkle everything with rosemary!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 unit
Beef Broth Concentrate
56 g
Yellow Onion
1 sprig
Rosemary
460 g
Russet Potato
56 mL
Cream
(Contains Milk)
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
1 tbsp
All-Purpose Flour
(Contains Wheat)
4 tbsp
White Cooking Wine
(Contains Sulphites)
2 tbsp
Tomato Sauce Base
113 g
Mushrooms
170 g
Carrot
56 g
Baby Spinach
2 tbsp
Milk
(Contains Milk)
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut potatoes into ½-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.
While potatoes boil, thinly slice mushrooms. Strip 1 tbsp rosemary leaves (dbl for 4ppl) from stems, then finely chop. Peel, then cut half the onion into 1/3-inch pieces (whole onion for 4 ppl). Peel, then halve carrot lengthwise, then cut into 1/4-inch pieces.
Add beef, breadcrumbs, half the rosemary and 2 tbsp milk (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Transfer meatballs to a parchment-lined baking sheet. Bake in middle of the oven until cooked through, 12-14 min.**
While meatballs bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms, carrots, onions and remaining rosemary. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Add baby spinach. Stir until wilted, 1 min.
Add flour and tomato sauce base to the pan with veggies. Cook, stirring often, until coated, 1-2 min. Add white wine, 1 cup water (dbl for 4 ppl), cream and broth concentrate. Cook, stirring often, until gravy thickens, 3-4 min. Season with salt and pepper.
When potatoes arefork- tender, drain and return to the same pot off heat. Mash 2 tbsp butter (double for 4 ppl) into potatoes until creamy. Season with salt and pepper. Divide mash between plates. Top with meatballs, then spoon gravy over meatballs.
