Nick’s Pick | Beef Meatballs with Maple Butter Sauce
Sweet Potato Mash & Garlic-Sautéed Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Classic on classic action! Show off some all-Canadian charm in this fall feast, featuring a pan sauce that balances the sweetness of maple butter with whole-grain mustard, garlic and demi-glace. It’s a luxurious covering for plump and savoury ground beef meatballs, fork-tender after browning. For a seasonal side, the accompanying sweet potato mash gets its velvety texture from regular butter while garlic-sautéed green beans bring in some crispness for contrast.
We will send you:
- 250g Ground beef
- 450g Sweet potatoes
- 400g Green beans
- 2 Garlic cloves
- 15ml Whole-grain mustard
- 20g Panko
- 12g Beef demi-glace
- 30ml Maple butter
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
15 g
Sodium
1180 mg
Total Carb
84 g
Sugars
28 g
Protein
35 g
Fibre
13 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet 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.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the beef, panko, ½ 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 and reserve the pan.
Cook the green beans
Meanwhile, mince the garlic. Remove the stem ends of the green beans. In a second large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Make the sauce
In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, mustard and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the maple butter (start with ½) and cook, stirring frequently, 30 sec., until melted.
Coat the meatballs
To the pan of sauce, return the meatballs. Cook, spooning the sauce over, 1 to 2 min., until coated.
Plate your dish
Divide the mash, meatballs and green beans between your plates. Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
