Hearty Beyond Meat® Meatball and Mushroom Stew
with Roasted Garlic Parmesan Mash
Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater – comforting, familiar and warm. It’s a timeless dish that never goes out of fashion!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Parmesan Cheese, shredded
Beef Broth Concentrate
Beef Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. (NOTE: This will be for meatballs!)Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until potatoes are fork-tender, 10-12 min.
Meanwhile, thinly slice mushrooms. Arrange unpeeled garlic cloves on a small piece of foil, then drizzle with 2 tsp (1 tbsp) oil.Wrap foil around garlic to create a sealed package. Place garlic package directly on the top rack of the oven and roast until tender, 14-15 min.
Meanwhile, add Beyond Meat®, half the Parmesan and half the beef stock powder to the bowl with breadcrumb mixture. Season with salt and pepper, then combine. Roll Beyond Meat® mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange meatballs on a foil-lined baking sheet. Once garlic has roasted for 5 min, roast meatballs in the middle of the oven until cooked through, 10-14 min.**
Meanwhile, heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Reduce heat to medium.Sprinkle flour over veggies. Cook, stirring often, until coated, 1-2 min. Add broth concentrate, peas, remaining beef stock powder and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until stew thickens slightly, 5-6 min.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Carefully remove roasted garlic from the foil, then peel cloves. Mash roasted garlic, remaining Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
Add meatballs to stew. Stir gently to combine, 1 min. Divide roasted garlic Parmesan mash between bowls. Top with meatball and mushroom stew.