Juicy meatballs get stuffed with squeaky cheese curds in this savoury dinner! Cauliflower mash and roasted carrots are comforting sides for these little stuffed bites of heaven!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
500 g
Ground Beef
56 g
Cheese Curds
(Contains Milk)
285 g
Cauliflower, florets
1 tbsp
Montreal Spice Blend
2 unit(s)
Carrot
2 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Beef Broth Concentrate
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
7 g
Chives
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Oil*
Before starting, preheat the oven to 425ËšF. Wash and dry all produce. Thinly slice chives. Cut cauliflower into bite-sized pieces. Peel, then cut carrots into 1/2-inch coins. Add carrots, 1/4 tsp (1/2 tsp) Montreal Steak Spice and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until tender-crisp, 14-16 min.
Meanwhile, add beef, broth concentrate, breadcrumbs, half the chives, 1/2 tsp (1 tsp) Montreal Spice Blend to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!).Combine, then form beef mixture into 8 equal-sized patties (16 patties for 4 ppl). Add one cheese curd to the middle of each patty, then shape and press patty firmly around cheese curd, fully enclosing it to create a ball. Repeat until all meatballs are formed.
Arrange meatballs on another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 14-16 min.**
Add cauliflower, 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-high. Cook uncovered until fork-tender, 10-12 min. Drain and return cauliflower to the same pot, off heat. Mash 1 tbsp (2 tbsp) butter and cream cheese into cauliflower until almost creamy. (NOTE: Cauliflower mash will still have a few lumps!) Season with salt and pepper, to taste.
Divide cauliflower mash, roasted carrots and stuffed meatballs between plates. Sprinkle remaining chives over top.