Protein Swap | Sheet Pan Scandi Impossible™ Beef & Cranberry Meatballs
with Creamy Kohlrabi Salad & Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Cool, crisp and creamy on one side, savoury, sweet and hearty on the other. That’s the essence of this super-easy Scandinavian spread. Kohlrabi and cukes are enveloped in sour cream, while the meatballs and potatoes go golden-brown under a cranberry glaze.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 1 Kohlrabi
- 450g Baby potatoes
- 1 Lemon
- 2 Cucumbers
- 1 Garlic clove
- 30ml Cranberry sauce
- 20g Panko
- 43ml Sour cream
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs, Milk, Soy, Sulphites, Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
1 or 2 tbsp Butter
1 or 2 Eggs
Total Fat
24 g
Saturated Fat
12 g
Sodium
620 mg
Total Carb
72 g
Sugars
15 g
Protein
31 g
Fibre
15 g
Preparation
Start the sheet pan
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 10 to 12 min., until partially cooked.
Prepare the meatballs & sauce
Meanwhile, zest the lemon. Mince the garlic. Crumble the patties. In a large bowl, combine the crumbled patties, garlic, panko, ½ the lemon zest, 1 egg (double for 4 portions), the remaining spices and S&P. Form into 8 meatballs (double for 4 portions). In a small bowl, microwave 1 tbsp butter, 1 tbsp water (double both for 4 portions) and the cranberry sauce, in 30 sec. increments, until combined.
Finish the sheet pan
When the potatoes are partially cooked, flip and add the meatballs. Roast, 10 to 12 min., until the meatballs have browned and the potatoes are tender. Switch the oven to broil. Drizzle the sheet pan with the sauce. Broil, 2 to 3 min., until beginning to brown.
Make the salad
Meanwhile, quarter the lemon. Cut the kohlrabi into matchsticks. Thinly slice the cucumbers crosswise. In a second large bowl, combine the sour cream, juice of ½ the lemon wedges, the remaining lemon zest, 1 tsp water (double for 4 portions) and S&P. Add the kohlrabi and cucumbers.
Plate your dish
Divide the sheet pan and salad between your plates. Garnish with the remaining lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
