When you want the classic French bistro flavours of beef bourguignon, but don't have all day to cook, we offer you the meatball version! The same great taste crammed into a tender meatball and smothered in a rich beef gravy. Pour yourself a glass of wine and sprinkle everything with rosemary!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
1 tbsp
Worcestershire Sauce
(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
1 unit(s)
Rosemary, sprig
2 unit(s)
Russet Potato
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
113 g
Mushrooms
113 g
Mirepoix
56 g
Baby Spinach
¼ tsp
Salt*
2 tbsp
Milk*
3 tbsp
Butter*
¼ tsp
Pepper*
Peel, then cut potatoes into ½-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes boil, thinly slice mushrooms. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then cut half the onion into 1/3-inch pieces (whole onion for 4 ppl). Peel, then halve carrot lengthwise, then cut into 1/4-inch pieces.
Add beef, breadcrumbs, half the rosemary and 2 tbsp milk (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Transfer meatballs to a parchment-lined baking sheet. Bake in middle of the oven until cooked through, 12-14 min.**
While meatballs bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then carrots, mushrooms, onions and remaining rosemary. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Add spinach. Stir until wilted, 1 min.
Add flour and tomato sauce base to the pan with veggies. Cook, stirring often, until coated, 1-2 min. Add white cooking wine, 1 cup water (dbl for 4 ppl), cream and broth concentrate. Cook, stirring often, until gravy thickens, 3-4 min. Season with salt and pepper.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper. Divide mash between plates. Top with meatballs, then spoon gravy over meatballs.