Hearty Beyond Meat® Meatball and Mushroom Stew
with Roasted Garlic Parmesan Mash
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Mirepoix
113 g
Mushrooms
56 g
Green Peas
3 unit(s)
Garlic, cloves
460 g
Russet Potato
1 unit(s)
Beef Broth Concentrate
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. (NOTE: This will be for meatballs!)Peel, then 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. Arrange unpeeled garlic cloves on a small piece of foil, then drizzle with 2 tsp (1 tbsp) oil.Wrap foil around garlic to create a sealed package. Place garlic package directly on the top rack of the oven and roast until tender, 14-15 min.
Meanwhile, add Beyond Meat®, half the Parmesan and half the beef stock powder to the bowl with breadcrumb mixture. Season with salt and pepper, then combine. Roll Beyond Meat® mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange meatballs on a foil-lined baking sheet. Once garlic has roasted for 5 min, 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 1 tbsp (2 tbsp) butter, then mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 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 3/4 cup (1 1/2 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. Carefully remove roasted garlic from the foil, then peel cloves. Mash roasted garlic, remaining Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
Add meatballs to stew. Stir gently to combine, 1 min. Divide roasted garlic Parmesan mash between bowls. Top with meatball and mushroom stew.
