Classic Beef Porcupine Meatball Stew
with Green Peas
This retro classic is everything you want for a comforting dinner! Hearty rice-stuffed meatballs, savoury broth and perfectly cooked vegetables fill out the bowl. Grab a spoon and dig in!
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
¾ cup
Parboiled Rice
⅓ cup
Green Peas
56 g
Leek, sliced
6 g
Garlic
7 g
Thyme
113 g
Mirepoix
2 unit
Beef Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
250 g
Ground Beef
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Strip 1 tbsp thyme (dbl for 4 ppl) from the stems. Peel, then mince or grate the garlic. Mix together beef, garlic, half the thyme and half the rice in a large bowl. Season with 1/4 tsp salt and 1/8 tsp pepper (dbl both for 4 ppl). Roll mixture into 10 equal-sized meatballs (20 for 4 ppl).
Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add the mirepoix and leeks. Cook, stirring occasionally, until slightly softened, 3-4 min. Season with salt and pepper.
Sprinkle flour over the veggies. Cook, stirring often, until veggies are coated, 1 min. Add remaining rice and remaining thyme. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Add the broth concentrates and 5 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, using a spoon, carefully add the meatballs to the stew. Reduce heat to medium. Cook for 10 minutes, then add peas.
Continue cooking, until rice is tender and meatballs are cooked through, 5-10 min.** Season with salt and pepper. Remove from heat. Divide stew between plates.
