Hearty Pork Meatball and Mushroom Stew
with 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.
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 Pork
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
227 g
Mirepoix
113 g
Mushrooms
1 tbsp
Garlic Puree
⅓ cup
Green Peas
460 g
Russet Potato
1 unit
Chicken Broth Concentrate
1 tbsp
Soy Sauce
(Contains: Soy, Wheat)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
Not included in your delivery
2 tbsp
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 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 the potatoes are fork-tender, 10-12 min.
While potatoes cook, thinly slice mushrooms. Add pork, breadcrumbs and half the Parmesan to a large bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
Roll pork mixture into 8 equal-sized meatballs (16 for 4 ppl), then place on a parchment-lined baking sheet. Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven, until meatballs are cooked through, 10-13 min.**
While meatballs bake, heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic puree, mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Season with salt and pepper, then sprinkle flour over the veggies. Cook, stirring often, until veggies are coated, 1-2 min. Add peas, broth concentrate, soy sauce and 1 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce slightly thickens, 5-6 min.
When potatoes are tender, drain and return them to the same pot, off heat. Mash together with remaining Parmesan, 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) until creamy. Season with 1/8 salt and pepper.
Stir the meatballs into the stew. Divide the Parmesan mash between bowls. Top with beef and mushroom stew.
