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.
Italian Breadcrumbs(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)
Beef Broth Concentrate
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Salt and Pepper*
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 (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) 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 (dbl for 4 ppl) and pepper.
Form beef mixture into 8 equal meatballs (16 for 4 ppl), then place on a foil-lined baking sheet. Place the garlic wrapped in foil on the same baking sheet. Bake in the middle of the oven, until garlic is tender and meatballs are cooked through, 8-10 min.**
While meatballs and garlic cook, heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Season with salt and pepper, then sprinkle with flour. Cook, stirring often, until veggies are coated, 1-2 min. Add broth concentrate, soy sauce, peas and 2/3 cup water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 5-6 min.
When the potatoes are tender, drain and return to the same pot. Remove roasted garlic from the foil and gently squeeze to release from peel. Using a masher, mash in roasted garlic, remaining Parmesan, 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl), until creamy. Season with salt and pepper.
Add the meatballs to the stew. Cook, stirring together, 1 min. Divide the roasted garlic Parmesan mash between bowls. Top with the meatball and mushroom stew.