Irish Ground Beef Meatballs
with Kale Colcannon
Cooking time
30 minutes
Servings
4
Calories
780 /serving
No whisky, no Guinness, no worries. Perfect holiday fare, these Irish-inspired plates are made up of beefy meatballs (finished in butter) and a traditional dish: colcannon. Cream and more butter go into mashed potatoes, joined by leafy greens for a wink to the emerald isle.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 1 Bunch of lacinato kale
- 900g Potatoes
- 30ml Ketchup
- 14g Honey
- 60ml Heavy cream
- 14g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
2 Large pans
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
1 Egg
6 tbsp butter
Total Fat
45 g
Saturated Fat
22 g
Sodium
560 mg
Total Carb
61 g
Sugars
11 g
Protein
37 g
Fibre
7 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Remove the stem ends of the string peas.
- Thinly slice the scallions crosswise.
- Peel and medium-dice the potatoes.
Make the colcannon
- Add the potatoes to the pot of boiling water and boil, 12 min., until partially cooked.
- Reserving ½ cup cooking water, drain and transfer to a large bowl.
- In the same pot, heat 2 tbsp butter on medium-high.
- Add ½ the kale and sauté, 2 to 3 min., until wilted.
- Add the cream, scallions, 2 tbsp butter and S&P. Cook, stirring occasionally, 1 to 2 min., until simmering.
- Reduce the heat to low and add the potatoes. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Prepare & cook the meatballs
- Meanwhile, in a large bowl, combine the beef, 1 egg, ¼ of the spices 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, 8 to 10 min., until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Cook the vegetables
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the string peas and sauté, 2 to 3 min., until beginning to soften.
- Add the remaining kale, 2 tbsp water and S&P.
- Cook, partially covered, 1 to 2 min., until crisp-tender.
Make the sauce & coat the meatballs
- In the reserved pan, heat 2 tbsp butter on medium.
- Add the remaining spices and cook, stirring often, 1 to 2 min., until a paste forms.
- Add the ketchup, honey and ¾ cup water. Cook, scraping up any browned bits, 1 to 2 min., until thickened.
- Add the meatballs; toss well.
Plate your dish
- Divide the colcannon between your plates.
- Top with the vegetables, meatballs and sauce. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
