Hearty Meatball and Mushroom Stew
with Parmesan Smash
Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater – comforting, familiar and warm. It’s a timeless dish that never goes out of fashion!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Mirepoix
113 g
Mushrooms
56 g
Green Peas
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
350 g
Yellow Potato
1 unit(s)
Beef Broth Concentrate
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Oil*
⅓ cup
Milk*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. (NOTE: This will be for meatballs!)
- Cut potatoes into 1-inch pieces.
- Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered, until potatoes are fork-tender, 10-12 min.
- Meanwhile, thinly slice mushrooms.
- Add beef, half the Parmesan and half the beef stock powder to the bowl with breadcrumb mixture. Season with salt and pepper, then combine.
- Roll beef mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on a parchment-lined baking sheet.
- Roast meatballs in the middle of the oven until cooked through, 10-14 min.**
- Meanwhile, heat a large pot over medium-high heat.
- When hot, add half the Garlic Spread, then swirl the pan to melt.
- Add mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 4-5 min.
- Reduce heat to medium.
- Sprinkle flour over veggies. Cook, stirring often, until coated, 1-2 min.
- Add broth concentrate, peas, remaining beef stock powder and 1 cup (2 cups) water. Cook, stirring occasionally, until stew thickens slightly, 5-6 min.
- When potatoes are fork-tender, drain and return them to the same pot, off heat.
- Roughly mash remaining Garlic Spread, 1 tbsp (2 tbsp) butter, remaining Parmesan and 1/4 cup (1/2 cup) milk into potatoes until lightly mashed.
- Season with salt and pepper, to taste.
- Add meatballs to the stew. Stir gently to combine, 1 min.
- Divide Parmesan smash between bowls. Top with meatball and mushroom stew.
