Balsamic-Glazed Beef Meatballs
with Roasted Broccoli & Radishes over Buttery Mash
Cooking time
30 minutes
Servings
4
Calories
670 /serving
What’s sweet and sour and red all over? Balsamic glaze, that’s what. The kids will be happy to solve that riddle when this irresistible condiment comes into play. It works beautifully as a glossy coating for browned meatballs, with a little demi-glace and butter to help it along the way. On the side, pair broccoli and radishes for roasting, and serve them with buttery mashed potatoes (that are soft and warm and white all over).
We will send you:
- 510g Ground beef
- 200g Radishes (or French radishes)
- 900g Potatoes
- 15ml Minced garlic
- 1 Head of broccoli
- 60g Balsamic glaze
- 12g Beef demi-glace
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard, Sulphites
You will need:
Large pot
Strainer
4 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Parchment paper
Oil
Large pan
Peeler
Total Fat
35 g
Saturated Fat
15 g
Sodium
500 mg
Total Carb
59 g
Sugars
13 g
Protein
34 g
Fibre
7 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Roast the vegetables
Meanwhile, remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Quarter the radishes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Prepare & cook the meatballs
Meanwhile, in a large bowl, combine the beef, ½ the garlic, the remaining spices and S&P. Form into 16 meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the glaze & coat the meatballs
In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the balsamic glaze, demi-glace and ¾ cup water; bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 5 min., until thickened. Add 2 tbsp butter; stir well. Return the meatballs; toss well.
Plate your dish
Divide the mash between your plates. Top with the vegetables and meatballs. Spoon the glaze over the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
