Beef Swedish Meatballs
with Roasted Veggies & Buttery Orzo
Cooking time
35 minutes
Servings
4
Calories
900 /serving
There are two things the family will be looking for when they hear you’re making Swedish meatballs. One is the mild and creamy sauce draped over top, and the other is a splotch of tangy cranberry sauce. Both are accounted for, along with festive fall veg.
We will send you:
- 510g Canadian-raised lean ground beef
- 400g Multicoloured Nantes carrots
- 400g Brussels sprouts
- 40g Panko
- 280g Orzo
- 12g Beef demi-glace
- 90ml Cranberry sauce
- 120ml Heavy cream
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 tbsp Butter
1 Egg
Total Fat
42 g
Saturated Fat
20 g
Sodium
480 mg
Total Carb
92 g
Sugars
19 g
Protein
41 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Quarter the carrots lengthwise (cut into sixths if large).
- Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 16 to 18 min., until tender.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water.
- Boil, 9 to 10 min., until just tender.
- Drain and return to the pot.
- Add 2 tbsp butter and S&P; stir well.
Prepare & start the meatballs
- Meanwhile, in a medium bowl, combine the beef, panko, 1 egg and S&P.
- Form into 16 meatballs.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 6 to 7 min., until browned and partially cooked.
Make the sauce & finish the meatballs
- To the pan of meatballs, add the demi-glace, cream and ¼ cup water.
- Cook, spooning the sauce over the meatballs*, 2 to 3 min., until cooked through and coated.
- Off the heat, add 1 tbsp butter; stir well.
Plate your dish
- Divide the orzo between your plates.
- Top with the vegetables, meatballs and sauce.
- Top the meatballs with the cranberry sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
