HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHearty Meatball And Mushroom Stew
Hearty Meatball and Mushroom Stew

Hearty Meatball and Mushroom Stew

with Roasted Garlic Parmesan Mash

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Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater. As soon as you put it on (or taste your first spoonful), you’re transported to a comfy place where everything feels 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.

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Beef

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

½ cup

Parmesan Cheese


227 g


454 g

Cremini Mushrooms

18 g


⅔ cup

Green Peas

910 g

Russet Potato

2 unit

Beef Broth Concentrate

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 tbsp

All-Purpose Flour


Not included in your delivery

¼ cup



4 tbsp

Unsalted Butter*




1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate73 g
Sugar16 g
Dietary Fiber7 g
Protein43 g
Cholesterol120 mg
Sodium1730 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Large Bowl
Aluminum Foil
Baking Sheet
Large Pot
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.


While potatoes cook, thinly slice mushrooms. Wrap the garlic in foil, then set aside. Combine the beef, breadcrumbs and half the Parmesan in a large bowl . Season with 1/4 tsp salt and pepper.


Roll mixture into 1 1/2-inch meatballs (you should have 16), then place on a foil-lined baking sheet. Place the garlic wrapped in foil on the baking sheet. Bake in the middle of the oven, until meatballs are cooked through** and garlic is tender, 8-10 min.


While meatballs and garlic cook, heat a large pot over medium-high heat. When hot, add 2 tbsp butter, then the mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Season with salt and pepper, then sprinkle over flour. Cook, stirring often, until veggies are coated, 1-2 min. Add broth concentrates, soy sauce and 1 cup water. Cook, stirring occasionally, until slightly thickened, 5-6 min.


When the potatoes are tender, drain and return to the same pot. Using a masher, mash in roasted garlic, remaining Parmesan, 2 tbsp butter and 1/4 cup milk until creamy. Season with salt and pepper.


Add the meatballs and peas to the stew. Cook, stirring together to warm peas through, 1 min. Divide the garlic Parmesan mash between bowls. Top with the beef and mushroom stew.