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French Recipes
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.

Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients

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

(ContainsMilk/Lait)

227 g

Mirepoix

454 g

Cremini Mushrooms

18 g

Garlic

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

(ContainsWheat/Blé)

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

4 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

tbsp

Oil*

1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories760 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate73 g
Sugar16 g
Dietary Fiber7 g
Protein43 g
Cholesterol120 mg
Sodium1730 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Large Bowl
Aluminum Foil
Baking Sheet
Large Pot
Measuring Cups
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.