Beef Meatballs in Goulash Sauce
with Hearty Roasted Veggies
Cooking time
30 minutes
Servings
4
Calories
710 /serving
Gotta love goulash, the classic Hungarian meat stew spiced with paprika and tinged with tomato. Our meatball version makes the ultimate well-rounded meal (literally!). It’s got a creamy sauce that kids will lap up and loads of roasted Brussels sprouts and potatoes.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Onion (or shallot)
- 500g Brussels sprouts
- 900g Potatoes
- 30ml Tomato paste
- 30g Panko
- 90ml Heavy cream
- 18g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large high-sided pan
Oil
Parchment paper
Salt & pepper (S&P)
2 tbsp Butter
1 Egg
2 Sheet pans
Total Fat
35 g
Saturated Fat
16 g
Sodium
490 mg
Total Carb
66 g
Sugars
8 g
Protein
38 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Halve, peel and thinly slice the onion.
- Medium-dice the potatoes.
Roast the vegetables
- On a lined sheet pan, toss the potatoes and Brussels sprouts with a drizzle of oil and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & roast the meatballs
- Meanwhile, in a large bowl, combine the beef, panko, 1 egg, ½ the spices and S&P.
- Form into 16 meatballs*.
- Arrange on a second lined sheet pan and roast, flipping halfway, 12 to 15 min., until cooked through.
Make the sauce & coat the meatballs
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 2 to 4 min., until slightly softened.
- Add 2 tbsp water and cook, partially covered, stirring occasionally, 2 to 3 min., until tender.
- Add the tomato paste, remaining spices and 2 tbsp butter. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the cream, ⅔ cup water and S&P. Cook, stirring often, 1 to 2 min., until slightly thickened.
- Add the meatballs and cook, stirring often, 1 to 2 min., until coated.
Plate your dish
- Divide the vegetables, meatballs and sauce between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
