All-Canadian Roasted Beef Meatballs
with Maple Brown Butter Carrots & Deluxe Potato Mash
Cooking time
30 minutes
Servings
2/4
Calories
930 /serving
From the meatballs to the mash, each element has a special twist. You’ll boost the ground beef with garlic, panko and an herby spice mix, before brownifying in the oven. Roasted carrots are treated to foaming butter and maple syrup for sweet succulence. And the mash is made heavenly with aged white cheddar and peas.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 300g Nantes carrots
- 1 Garlic clove
- 150g Green peas
- 30g Panko
- 15ml Maple syrup
- 60g Grated aged cheddar
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
24 g
Sodium
1560 mg
Total Carb
84 g
Sugars
19 g
Protein
44 g
Fibre
11 g
Preparation
Start the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 6 to 8 min., until beginning to soften.
Prepare the meatballs
Meanwhile, mince the garlic. In a large bowl, combine the beef, garlic, panko, remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the meatballs & continue the carrots
When the carrots are beginning to soften, remove from the oven, flip and add the meatballs. Roast, flipping halfway, 14 to 16 min., until the meatballs* are cooked through and the carrots are tender.
Make the mash
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 12 to 14 min., until almost cooked through. Add the peas and boil, 2 to 3 min., until the potatoes are very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the cheese and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Finish the carrots
Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Cook, stirring frequently, 2 to 3 min., until beginning to foam; season with S&P. Add the maple syrup and cook, stirring frequently, 30 sec. to 1 min., until combined. Off the heat, add the carrots; toss well.
Plate your dish
Divide the mash and carrots between your plates. Top the mash with the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
