Nick’s Pick | St. Patrick’s Day Creamy Maple Beef Meatballs
with Brussels Sprout Colcannon & String Beans
Cooking time
30 minutes
Servings
2/4
Calories
790 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Irish eyes are smiling, and so are you, when you put together this tasty ode to the isle. Colcannon starts with potatoes, of course: luxuriously mashed with butter and cream, they’re textured with finely sliced Brussels sprouts and scallions. For a sweet sense of spring, roll in browned beef meatballs coated in a creamy maple sauce. And no Saint Patrick’s Day would be complete without some green, so play up those tender-crisp string beans on the plates!
We will send you:
- 250g Ground beef
- 450g Potatoes
- 200g Brussels sprouts
- 200g String beans
- 2 Scallions
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 60ml Heavy cream
- 8.5g In the Alps spices (onion, garlic, parsley, kosher salt, black pepper)
Contains: Milk
You will need:
Medium pot
Medium pan
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
25 g
Sodium
520 mg
Total Carb
64 g
Sugars
15 g
Protein
36 g
Fibre
12 g
Preparation
Start the colcannon
Bring a medium pot of salted water to a boil. Peel and 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) and ⅔ of the cream. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Prepare the meatballs
Meanwhile, thinly slice the scallions, separating the white bottoms and green tops. In a medium bowl, combine the beef, white bottoms of the scallions, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs & make the sauce
In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until partially cooked. Add the demi-glace, maple syrup (start with ½), remaining cream and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add 1 tbsp butter (double for 4 portions). Cook, spooning the sauce over, 1 to 2 min., until the meatballs* are cooked through and coated and the sauce has slightly thickened.
Sauté the Brussels sprouts & finish the colcannon
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. In a large pan, heat a drizzle of oil on medium. Add the Brussels sprouts and 1 tbsp water (double for 4 portions). Sauté, 3 to 4 min., until tender; season with S&P. Transfer to the pot of mash and add the green tops of the scallions; stir well. Reserve the pan.
Sauté the string beans
Remove the stem ends of the string beans. In the reserved pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, 1 to 2 min., until beginning to soften. Add 2 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender.
Plate your dish
Divide the colcannon between your plates. Make a hole in the centre and add ½ tbsp butter. Top with the string beans and meatballs. Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
