Swedish-Style Plant-Based Protein Meatballs
with Creamy Gravy, Mashed Potatoes, Broccoli and Cranberry Spread- Soy
- Milk
- Wheat
- Oats
- Rye
- Sesame
- Barley
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Fish
- Egg
- Triticale
- Crustaceans
- Soy
- Wheat
- Gluten
Ingredients: Russet potato • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Broccoli • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Impossible™ Burger Patties
(Contains: Soy)
2 unit(s)
Russet Potato
227 g
Broccoli
2 unit(s)
Garlic, cloves
56 mL
Cream
(Contains: Milk)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
1 unit(s)
Beef Broth Concentrate
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
Not included in your delivery
3 tbsp
Butter*
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Meanwhile, line a baking sheet with parchment paper.
- In a large bowl, combine breadcrumbs, half the Dill-Garlic Spice Blend, 1/8 tsp (1/4 tsp) salt and 3 tbsp (6 tbsp) milk.
- Crumble in plant-based protein patties. Season with pepper, then combine again.
- Roll mixture into 10 (20) equal-sized meatballs. On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium.
- When hot, add broccoli and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine.
- Cover and cook for 5-6 min, stirring occasionally, until tender.
- Remove from heat. Add 1 tbsp (2 tbsp) butter, then toss for 1 min, until butter is melted and broccoli is coated.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic and Gravy Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Whisk in 1 cup (2 cups) water, broth concentrate and half the cream. Bring to a boil over high.
- Once boiling, reduce heat to medium-low and cook for 2-3 min, whisking often, until gravy thickens slightly.
- Season with pepper.
- When meatballs are done, transfer to the pan with gravy. Toss to coat.
- To the potatoes, mash in remaining cream, remaining Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) butter until creamy.
- Season with salt and pepper.
- Divide mash and broccoli between plates.
- Top mash with plant-based meatballs and gravy.
- Serve cranberry spread alongside.
If you've opted to get plant-based protein patties, prep and cook the same way the recipe instructs you to prep and cook beef.**
