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Classic Beef Porcupine Meatball Stew

Classic Beef Porcupine Meatball Stew

with Green Peas

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This retro classic is everything you want for a comforting dinner! Hearty rice-stuffed meatballs, savoury broth and perfectly cooked vegetables fill out the bowl. Grab a spoon and dig in!

Tags:Family Friendly
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Parboiled Rice

⅓ cup

Green Peas

56 g

Leek, sliced

6 g

Garlic

7 g

Thyme

113 g

Mirepoix

2 unit

Beef Broth Concentrate

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

250 g

Ground Beef

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber5 g
Protein33 g
Cholesterol90 mg
Sodium800 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Strip 1 tbsp thyme (dbl for 4 ppl) from the stems. Peel, then mince or grate the garlic. Mix together beef, garlic, half the thyme and half the rice in a large bowl. Season with 1/4 tsp salt and 1/8 tsp pepper (dbl both for 4 ppl). Roll mixture into 10 equal-sized meatballs (20 for 4 ppl).

2

Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add the mirepoix and leeks. Cook, stirring occasionally, until slightly softened, 3-4 min. Season with salt and pepper.

3

Sprinkle flour over the veggies. Cook, stirring often, until veggies are coated, 1 min. Add remaining rice and remaining thyme. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.

4

Add the broth concentrates and 5 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, using a spoon, carefully add the meatballs to the stew. Reduce heat to medium. Cook for 10 minutes, then add peas.

5

Continue cooking, until rice is tender and meatballs are cooked through, 5-10 min.** Season with salt and pepper. Remove from heat. Divide stew between plates.