Hearty Meatball and Mushroom Stew
with Roasted Garlic Parmesan Mash
Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater – comforting, familiar and warm. It’s a timeless dish that never goes out of fashion!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Mirepoix
113 g
Mushrooms
56 g
Green Peas
3 unit(s)
Garlic, cloves
350 g
Yellow Potato
1 unit(s)
Beef Broth Concentrate
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Peanuts, Mustard, Tree nuts, Milk, Sesame, Wheat)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Fish, Egg, Sulphites, Peanuts, Crustaceans, Mustard, Tree nuts, Soy, Milk, Sesame, Gluten)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Oil*
¼ cup
Milk*
3 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. (NOTE: This will be for meatballs!)
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium 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.
- Meanwhile, thinly slice mushrooms.
- Arrange unpeeled garlic cloves on a small piece of foil, then drizzle with 2 tsp (1 tbsp) oil.
- Wrap foil around garlic to create a sealed package.
- Place garlic package directly on the top rack of the oven and roast until tender, 14-15 min.
- Meanwhile, add beef, half the Parmesan and half the beef stock powder to the bowl with breadcrumb mixture. Season with salt and pepper, then combine.
- Roll beef mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange meatballs on a foil-lined baking sheet.
- Once garlic has roasted for 5 min, roast meatballs in the middle of the oven until cooked through, 10-14 min.**
- Meanwhile, heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min.
- Reduce heat to medium.
- Sprinkle flour over veggies. Cook, stirring often, until coated, 1-2 min.
- Add broth concentrate, peas, remaining beef stock powder and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until stew thickens slightly, 5-6 min.
- When potatoes are fork-tender, drain and return them to the same pot, off heat.
- Carefully remove roasted garlic from the foil, then peel cloves.
- Mash roasted garlic, remaining Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
- Season with salt and pepper, to taste.
- Add meatballs to stew. Stir gently to combine, 1 min.
- Divide roasted garlic Parmesan mash between bowls. Top with meatball and mushroom stew.
