Ground Beef Meatballs with Savoury Mushroom Gravy
over Rustic Mash & String Beans
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Deeply savoury and buttery, this mushroom gravy is a match made in heaven for tender meatballs. Pack the ground beef with tastiness by mixing in demi-glace, shallot and a good dose of lemon-scented herbs like rosemary, marjoram and bay leaf. Get each one good and browned before ladling the gravy over top. What could be more classic to the core than mashed potatoes and string beans to complete each plate?
We will send you:
- 250g Ground beef
- 450g Potatoes
- 170g Mushrooms
- 200g String beans
- 1 Shallot (or onion)
- 30ml Vegetable demi-glace
- 10g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Milk, Wheat
You will need:
Medium pot
2 Large pans
Strainer
3 or 6 tbsp Butter
Salt & pepper (S&P)
Oil
Total Fat
36 g
Saturated Fat
18 g
Sodium
680 mg
Total Carb
54 g
Sugars
10 g
Protein
34 g
Fibre
8 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 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.
Mise en place
Meanwhile, thinly slice the mushrooms. Remove the stem ends of the string beans. Halve and peel the shallot; mince ½ and thinly slice the remaining ½.
Prepare & cook the meatballs
In a large bowl, combine the beef, ½ the minced shallot, ½ the demi-glace, ⅓ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. 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, leaving any browned bits in the pan. Reserve the pan.
Sauté the string beans
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the string beans and remaining minced shallot. Sauté, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Sauté, 2 to 3 min., until crisp-tender. Transfer to a plate.
Make the gravy
In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the mushrooms and sliced shallot. Sauté, 3 to 5 min., until browned and beginning to soften. Add the remaining spices and sauté, 1 to 2 min., until a paste forms. Add the remaining demi-glace, ½ cup water (double for 4 portions) and S&P. Cook, scraping up any browned bits, 2 to 3 min., until thickened.
Plate your dish
Divide the mash between your plates. Top with the meatballs and string beans. Spoon the gravy over. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
