French Onion Beef and Pork Meatballs
with Smashed Potatoes, Carrots and Sugar Snap Peas- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- Sulphites
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Wheat
Ingredients: Russet potato • Ground beef and pork mix (beef, pork) • Carrot • Sugar snap peas • Yellow onion • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • All-purpose flour (wheat) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Garlic.
Ingredients
250 g
Ground Beef and Pork Mix
2 unit(s)
Russet Potato
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 unit(s)
Carrot
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 unit(s)
Garlic, cloves
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
3 tbsp
Milk*
0.13 tsp
Pepper*
0.38 tsp
Salt*
3 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Meanwhile, trim sugar snap peas.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, halve, then cut onion into 1/2-inch slices.
- Peel, then mince or grate garlic.
- In a small bowl, combine stock powder and 3/4 cup (1 1/2 cups) water. Set aside.
- Line a baking sheet with parchment paper.
- To a large bowl, add half the garlic, breadcrumbs and beef and pork mix. Season with pepper and 1/4 tsp (1/2 tsp) salt, then combine.
- Roll mixture into 8 (16) equal-sized meatballs. (TIP: If you prefer more tender meatballs, add an egg to the mixture!)
- On the prepared baking sheet, arrange meatballs.
- Roast in the top of the oven for 12-14 min or until browned and cooked through.**
- Heat a large oven-proof pan over medium. (TIP: If you don't have an oven-proof pan, use a large non-stick pan.)
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and remaining garlic. Cook for 3-4 min, stirring often, until slightly softened.
- Reduce heat to medium-low, then add vinegar and 1 tsp (2 tsp) sugar. Cook for 3-4 min, stirring often, until onions are dark brown.
- Add 1 tbsp (2 tbsp) butter, then sprinkle flour over onions. Cook for 1 min, stirring often, until coated.
- Stir in stock (from step 2). Bring to a gentle boil.
- To an unlined baking sheet, add sugar snap peas, carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 8-10 min, stirring halfway through, until tender.
- Once gravy is boiling, add meatballs to the pan. Cook for 3-4 min, stirring often, until gravy is slightly thickened.
- Remove from heat.
- Sprinkle cheese over top and bake in the top of the oven for 3-4 min, until cheese melts slightly. (TIP: If you don't have an oven-proof pan, carefully transfer meatball mixture to an 8x8-inch [9x13-inch] baking dish.) (NOTE: Cheese will be hot, be careful!)
- Divide smashed potatoes and veggies between plates.
- Arrange meatball-onion gravy over smashed potatoes.
