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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.

Tags:Family Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

¼ cup

Italian Breadcrumbs

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

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

113 g

Mirepoix

227 g

Mushrooms

56 g

Green Peas

6 g

Garlic

460 g

Russet Potato

1 unit

Beef Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber7 g
Protein42 g
Cholesterol120 mg
Sodium2060 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 (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.

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 (dbl for 4 ppl) and pepper.

3

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.**

4

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.

5

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.

6

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.