Protein Upgrade | Bistro-Inspired ORGANIC Beef Meatballs & Frites
Sauce au Poivre & Crisp Endive Salad
Cooking time
30 minutes
Servings
2/4
Calories
840 /serving
You’ll find steak frites at French bistros around the world. Put a homestyle spin on that menu mainstay by recreating with beef meatballs—certified organic, so they’re better for you and the environment. Deliciously garlicky, they’re draped in a divinely creamy sauce au poivre made with freshly crushed green peppercorns. Oven-baked potato fries take the side, alongside a chichi endive and celery salad in a red wine vinaigrette. Bienvenue!
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 450g Potatoes
- 2 Garlic cloves
- 2 Celery stalks
- 1 Endive
- 30ml Red wine vinegar
- 5g Green peppercorns
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 10g Up the Steaks spices (garlic salt, garlic, black pepper, mustard, onion, coriander, dill, cayenne pepper)
Contains: Milk, Mustard, Sulphites
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
57 g
Saturated Fat
19 g
Sodium
720 mg
Total Carb
46 g
Sugars
3 g
Protein
39 g
Fibre
6 g
Preparation
Roast the frites
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Prepare & cook the meatballs
Meanwhile, mince the garlic. In a large bowl, combine the beef, spices, ½ the garlic 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 keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the meatballs
In the same pan, heat a drizzle of oil on medium-high. Add the green peppercorns (start with ½) and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, cream and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until thickened; season with S&P. Add the meatballs; stir well.
Make the salad
Meanwhile, thinly slice the celery crosswise on an angle. Remove the root end of the endive; thinly slice lengthwise. In a medium bowl, combine the vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P. Add the endive and celery; toss well.
Plate your dish
Divide the meatballs and frites between your plates. Spoon the sauce over the meatballs. Serve the salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
