Maple-Brown Butter Beef Meatballs
Cheddar Mashed Pea-tatoes
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
From the meatballs to the mash, each element has something special going on. You’ll boost the beef with herby seasonings, then get them brownified in the oven. Once the carrots finish roasting, they’re treated to foaming butter and maple syrup. The potatoes are amped up with aged cheddar and peas.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 1 Garlic clove
- 300g Nantes carrots
- 150g Green peas
- 20g Panko
- 15ml Maple syrup
- 30g Grated aged cheddar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
3 or 6 tbsp Butter
Total Fat
43 g
Saturated Fat
21 g
Sodium
1150 mg
Total Carb
82 g
Sugars
19 g
Protein
40 g
Fibre
11 g
Preparation
Start the carrots
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 6 to 8 min., until beginning to soften.
Prepare the metaballs
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Roast the meatballs
- When the carrots are beginning to soften, flip and add the meatballs.
- Roast, flipping halfway, 14 to 16 min., until the meatballs* are cooked through and the carrots are tender.
Make the mash
- Meanwhile, peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 12 to 14 min., until almost cooked through.
- Add the peas and boil, 2 to 3 min., until the potatoes are very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the cheese and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Finish the carrots
- Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Cook, stirring often, 2 to 3 min., until beginning to foam; season with S&P.
- Add the maple syrup and cook, stirring often, 30 sec. to 1 min., until combined.
- Off the heat, add the carrots; toss well.
Plate your dish
- Divide the mash and carrots between your plates.
- Top the mash with the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
