Carb-Wise: Savoury Beef & Cheddar Meatballs
with Buttery Turnip Mash & Sautéed Peas
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
No shame in gettin’ cheesy! When you work some tangy aged white cheddar into ground beef, it explodes the taste dimensions of these meatballs (while panko crumbs make them extra soft and tender). They soon get rolling in a traditional meat and veg meal that staves off carbs with sautéed onions and green peas for veggies, and turnips standing in for the usual tater in a deliciously buttery mash.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Turnips (or rutabaga)
- 50g Sliced red onions
- 2 Garlic cloves
- 20g Panko
- 150g Green peas
- 12g Beef demi-glace
- 60g Grated aged cheddar
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
25 g
Sodium
1350 mg
Total Carb
41 g
Sugars
14 g
Protein
40 g
Fibre
9 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the turnips. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 2 tbsp cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions) and ½ the cheese. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Prepare the meatballs
Meanwhile, mince the garlic. In a medium bowl, combine the beef, garlic, panko, remaining cheese, ¾ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Sauté the onions & peas
In a large pan, heat a generous drizzle of oil on medium-high. Add the onions and sauté, 3 to 4 min., until beginning to brown. Add the peas, remaining spices and S&P. Sauté, 30 sec. to 1 min., until warmed through. Transfer to a bowl and keep warm. Reserve the pan.
Cook the meatballs & make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 7 to 9 min., until browned and cooked through. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, spooning the sauce over, 2 to 3 min., until coated and warmed through; season with S&P. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the mash, onions and peas between your plates. Top with the meatballs and sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
