Hearty Meatball and Mushroom Stew
with Garlic Parmesan Mash
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.
Ingredients
250 g
Ground Beef
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
227 g
Mirepoix
113 g
Mushrooms
56 g
Green Peas
1 tbsp
Garlic Puree
460 g
Russet Potato
1 unit
Beef Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt and Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
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 (by approx. 1 inch) in a large 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.
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. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
Form beef mixture into 8 equal-sized meatballs (16 for 4 ppl), then arrange on a foil-lined baking sheet. Bake in the middle of the oven, until 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 mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Season with salt and pepper, then sprinkle flour over top. Cook, stirring often, until veggies are coated, 1-2 min. Add broth concentrate, soy sauce, peas and 1/2 cup water (dbl for 4 ppl). Cook, stirring occasionally, until slightly thickened, 5-6 min.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash garlic puree, remaining Parmesan, 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper.
Add meatballs to stew. Stir gently to combine, 1 min. Divide garlic Parmesan mash between bowls. Top with meatball and mushroom stew.
