Creamy Swedish-Style Beef Meatballs
with Roasted Potatoes & Broccoli
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Why not welcome in some Nordic vibes as winter whispers in your ear? This is the moment to take a page from the cuisine of Sweden, where meatballs in a cream sauce are a much-loved staple. Yours will be light yet hold tight thanks to panko and egg combined with ground beef and onions (conveniently pre-chopped). A simple yet delectable mixture of cream, demi-glace and mustardy herbs has them covered, while roasted veggies have you covered.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 300g Broccoli florets
- 50g Diced onions
- 20g Panko
- 12g Beef demi-glace
- 90ml Heavy cream
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
1 or 2 Eggs
Parchment paper
Total Fat
52 g
Saturated Fat
23 g
Sodium
740 mg
Total Carb
59 g
Sugars
7 g
Protein
39 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. In a large bowl, combine the panko and 1 tbsp of the cream (double for 4 portions).
Roast the vegetables
On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 to 10 min., until beginning to soften. Remove from the oven, flip and add the broccoli (halve if large), a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, 14 to 18 min., until the vegetables are tender.
Prepare & cook the meatballs
Meanwhile, to the bowl of panko, add the beef, ⅔ of the onions, 1 egg (double for 4 portions) and a big pinch of S&P; combine well. Form into 12 meatballs (double for 4 portions) slightly smaller than 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 sauce & coat the meatballs
In the same pan, heat a drizzle of oil on medium-high. Add the remaining onions and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the demi-glace, remaining cream and spices, and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the meatballs and 1 tbsp butter (double for 4 portions); toss well.
Plate your dish
Divide the vegetables and meatballs between your plates. Spoon the sauce over the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
