Beef & Sneaky Mushroom Meatballs
with Sesame Broccoli over Noodles
Cooking time
30 minutes
Servings
4
Calories
720 /serving
Meaty portobello mushroom fits into beef meatballs like they’ve always belonged there (so much so that certain folks may not even notice the added veg factor, just sayin’). Enrobed in lip-smacking stir-fry sauce, they’re perched atop fresh Shanghai noodles and sesame-roasted broccoli.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Scallion
- 1 Portobello mushroom
- 300g Broccoli florets
- 450g Fresh Shanghai noodles
- 90ml Stir-fry sauce
- 18g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs • Oysters • Sesame • Soy • Wheat
You will need:
Grater
Large pan (non-stick if possible)
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 Egg
Total Fat
27 g
Saturated Fat
8 g
Sodium
1410 mg
Total Carb
77 g
Sugars
8 g
Protein
42 g
Fibre
3 g
Preparation
Roast the broccoli
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, the sesame seeds, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Prepare the meatballs
- Meanwhile, grate the mushroom.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a large bowl, combine the beef, mushroom, white bottom of the scallion, 1 egg and the remaining spices.
- Form into 16 meatballs.
Cook the meatballs & make the sauce
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 5 to 7 min., until browned and almost cooked through.
- Add the stir-fry sauce and ½ cup water. Cook, spooning the sauce over the meatballs*, 2 to 3 min., until coated and cooked through.
Plate your dish
- Divide the noodles and broccoli between your bowls.
- Top with the meatballs and sauce.
- Garnish with the green top of the scallion. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
