Classic Beef Meatball and Mushroom Stew
with Creamy Horseradish Mash- Barley
- Milk
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Sulphites
We've taken a traditional meatball stew and upgraded it to version 2.0 with zippy horseradish mashed potatoes, making this a weeknight dinner to remember!
Ingredients
250 g
Ground Beef
¼ cup
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
113 g
Aromatics Blend
2 unit
Beef Broth Concentrate
460 g
Russet Potato
7 g
Parsley
1 tbsp
Horseradish
(Contains: Sulphites)
113 g
Mushrooms
1 tbsp
All-Purpose Flour
(Contains: Wheat)
1 tbsp
Garlic Puree
1 sprig
Rosemary
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
¼ cup
Milk*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce heat to medium.Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, strip 1/2 tbsp rosemary (dbl for 4 ppl) from stems, then roughly chop.Roughly chop parsley. Trim 1/4-inch off mushrooms stalks, then quarter. Add beef, breadcrumbs, half the garlic puree and half the rosemary to a large bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. (TIP: If you prefer a tender meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Pan-fry, turning meatballs to brown on all sides, 4-6 min. Transfer to a plate. (NOTE: We will finish cooking them in step 4!)Add aromatics blend and mushrooms to the pan. Cook, stirring occasionally, until veggies soften, 2-3 min.
Add flour, remaining garlic puree and remaining rosemary to the large pot. Cook, stirring until flour coats veggies, 1 min. Whisk in broth concentrate and 1 1/3 cups water (dbl for 4 ppl), then add meatballs and any juices from the plate. Bring to a boil over high heat. Once simmering, reduce heat to medium. Simmer until sauce thickens slightly and meatballs are cooked through, 8-10 min.** Season with salt and pepper.
Meanwhile, add 2 tbsp butter, 1/4 cup milk (dbl both for 4 ppl) and horseradish to the pot with potatoes. Mash together until creamy. Stir in half the parsley, then season with salt and pepper, to taste.
Divide creamy horseradish mash between bowls. Top with meatball and mushroom stew. Sprinkle remaining parsley over stew.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The horseradish mash was a standout favourite, adding a subtle kick that many reviewers loved. Some found the meatballs and stew a little bland and felt the overall seasoning could be bolder.
- Ease of prep: Most reviewers found the recipe straightforward and manageable on a weeknight. Browning the meatballs in a pot was a common sticking point; several suggested using a wide frying pan instead for better results.
- Suggestions: Add an egg to the meatball mixture to help them hold together, but use half an egg for two portions to avoid a sticky texture. To thicken the sauce, reduce the water slightly or stir in a little cornstarch, as many reviewers found the gravy too thin even when following the recipe closely.
- Leftovers: A few reviewers noted the portions felt a little small, and suggested an extra meatball or two per person and one additional potato would make the meal more satisfying.
- Rosemary: Rosemary divided opinion — some loved its flavour, while others found it overpowering; consider using half the suggested amount if you prefer a more subtle herb note.
