Beef Bourguignon Meatballs
with Carrots & Mushrooms
Cooking time
30 minutes
Servings
2/4
Calories
520 /serving
In this slow-carb approach to a slow-cooked French fave, we’re turning beef bourguignon into meatballs for a quicker turnaround. They’re fortified with more protein from almond flour and egg, lavished with a savoury sauce and loaded with vegetables—all using just one pan.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Nantes carrots
- 225g Mushrooms
- 2 Garlic cloves
- 30ml Red wine vinegar
- 30g Almond flour
- 4g Herbes de Provence
- 12g Beef demi-glace
Contains: Almonds, Eggs, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
33 g
Saturated Fat
9 g
Sodium
610 mg
Total Carb
24 g
Sugars
10 g
Protein
35 g
Fibre
6 g
Preparation
Mise en place
Quarter the mushrooms (cut into sixths if large). Mince the garlic. Thinly slice the carrots crosswise.
Prepare & cook the meatballs
In a large bowl, combine the beef, almond flour, 1 egg (double for 4 portions), ½ the garlic, ½ the herbes de Provence and S&P. Form into 8 meatballs (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate and reserve the pan.
Sauté the vegetables
In the same pan, heat a generous drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and carrots. Sauté, 5 to 6 min., until nicely browned and tender; season with the remaining herbes de Provence and S&P.
Make the sauce & coat the meatballs
To the pan, add the vinegar. Cook, stirring often, 30 sec. to 1 min., until slightly reduced. Add the demi-glace, ¼ cup water (double for 4 portions) and the meatballs. Cook, 2 to 3 min., until combined and coated.
Plate your dish
Divide the vegetables, meatballs and sauce between your plates. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
