Sweet Maple Beef ’n’ Carrot Meatballs
with Rustic Potato Mash & Green Salad
Cooking time
20 minutes
Servings
4
Calories
680 /serving
Who’s a clever carrot? One that gives itself up to be grated and ingratiated into generous ground beef meatballs, with a good sprinkling of chive-laced seasonings. It’s a subtle way to up the volume and the veggie count in a kid-friendly format. What’s more, the browned meatballs get a lick of maple syrup from a simple followup pan sauce. Serve them with roughly mashed baby potatoes and a light curly leaf salad drizzled with honey-Dijon vinaigrette.
We will send you:
- 510g Canadian-raised lean ground beef
- 900g Baby potatoes
- 300g Nantes carrots
- 1 Head of curly leaf lettuce
- 90ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 15ml Maple syrup
- 18g Chivey League blend (enriched wheat flour, chives, onion, dehydrated onion, salt)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 tbsp Butter
Grater
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
12 g
Sodium
630 mg
Total Carb
58 g
Sugars
16 g
Protein
32 g
Fibre
8 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Prepare & cook the meatballs
Meanwhile, grate the carrots. In a large bowl, combine the beef, ⅓ of the carrots, the spices and S&P. Form into 16 meatballs 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. Drain any excess oil from the pan.
Make the sauce & coat the meatballs
To the pan of meatballs, add the maple syrup, demi-glace and ¼ cup water. Cook, spooning the sauce over the meatballs, 2 to 4 min., until the sauce has thickened and the meatballs are coated.
Make the salad
Meanwhile, roughly chop the lettuce. In a second large bowl, combine the lettuce, vinaigrette and remaining carrots.
Plate your dish
Divide the mash between your plates. Top with the meatballs and sauce. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
