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 tbsp
Worcestershire Sauce
(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)
1 unit(s)
Rosemary, sprig
2 unit(s)
Russet Potato
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
113 g
Mushrooms
113 g
Mirepoix
56 g
Baby Spinach
Not included in your delivery
¼ tsp
Salt*
2 tbsp
Milk*
3 tbsp
Butter*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 4 ppl) 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 carrots, mushrooms, onions and remaining rosemary. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Add 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 cooking 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 are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper. Divide mash between plates. Top with meatballs, then spoon gravy over meatballs.