Nordic Beef Meatballs in Creamy Mustard Sauce
with Roasted Beet Salad
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Get a taste of Nordic know-how. Fork-tender beef meatballs are rolled with oats (considered slow-burning carbs), egg and garlic, and then luxuriously covered in a cream and whole-grain mustard sauce. Putting roasted beets into a leafy green salad is another savvy move.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Garlic clove
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Red beets
- 30ml Apple cider vinegar
- 12g Beef demi-glace
- 40g Rolled oats
- 15ml Whole-grain mustard
- 60ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Oats • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Whisk
Total Fat
40 g
Saturated Fat
16 g
Sodium
1210 mg
Total Carb
34 g
Sugars
10 g
Protein
35 g
Fibre
7 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ¼ of the spices and S&P.
- Roast, flipping halfway, 16 to 18 min., until tender.
Mise en place
- Meanwhile, mince the garlic.
Prepare the meatballs
- In a large bowl, combine the beef, garlic, oats, ½ the remaining spices and 1 egg (double for 4 portions).
- Form into 8 meatballs (double for 4 portions).
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, 8 to 10 min., until browned and cooked through.
- Add the mustard, demi-glace, cream, remaining spices, 2 tbsp water (double for 4 portions) and black pepper.
- Cook, stirring occasionally, 2 to 3 min., until the sauce is slightly reduced and the meatballs are coated.
Make the salad
- Meanwhile, in a medium bowl, combine the spinach and a drizzle of oil. Massage, 1 to 2 min., until softened.
- In a small bowl, make the vinaigrette by whisking the vinegar, a drizzle of oil and S&P.
- To the bowl of spinach, add the vinaigrette and beets; toss well.
Plate your dish
- Divide the meatballs and salad 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.
