Goulash-Style Beef Meatballs
with Butternut Squash, Potatoes & Peas
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
In the tradition of goulash, a Hungarian stew rich in paprika, these yummy beef meatballs are kissed by a rich, fragrant, veggie-packed sauce that will warm the heart and soothe the soul. The secret weapon is our beef demi-glace, a meaty concentrate that adds instant depth and roundness of flavour. Ladle the whole shebang onto seasonal roasted potatoes, sprinkle with the bright note of fresh parsley, and feel the comfort spread with every bite.
We will send you:
- 250g Ground beef
- 450g Baby potatoes
- 200g Diced butternut squash
- 1 Bunch of parsley
- 1 Celery stalk
- 150g Green peas
- 200ml Tomato sauce
- 12g Beef demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
You will need:
Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
8 g
Sodium
1490 mg
Total Carb
69 g
Sugars
18 g
Protein
36 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Roughly chop the parsley leaves and stems. Small-dice the celery. Medium-dice the potatoes.
Roast the potatoes
On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & cook the meatballs
Meanwhile, in a medium bowl, combine the beef, ½ the parsley, ½ the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a medium 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.
Start the goulash
Meanwhile, in a medium pot, heat a drizzle of oil on medium-high. Add the squash and celery. Sauté, 4 to 6 min., until beginning to soften. Add the tomato sauce, demi-glace and ½ cup water (double for 4 portions). Cook, stirring occasionally, 4 to 6 min., until beginning to thicken; season with the remaining spices and S&P.
Finish the goulash
To the pot of sauce, add the meatballs and peas. Cook, stirring occasionally, 1 to 2 min., until coated, warmed through and combined.
Plate your dish
Divide the potatoes and goulash between your plates. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
