Nick’s Pick | Bubbling Beef Meatballs au Gratin
Roasted Vegetables & Buttery Mashed Potatoes
Cooking time
25 minutes
Servings
4
Calories
660 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. They’ll be smiling and saying cheese when you lay out this hearty dinner. That’s because there’s an irresistible layer of grated mozzarella over top, which bubbles and pops under the broiler before serving. Beneath that, forks will find ground beef meatballs chubby with panko, egg and spices, and browned to perfection. Alongside, there’s a buttery helping of mashed potatoes, plus gently roasted zucchini and sweet pepper for a colourful veggie one-two.
We will send you:
- 510g Canadian-raised lean ground beef
- 900g Potatoes
- 3 Garlic cloves
- 2 Green zucchini
- 1 Sweet pepper
- 213ml Tomato sauce (canned)
- 40g Panko
- 60g Grated mozzarella
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large oven-safe pan
Oil
1 Egg
Parchment paper
Medium pot
Peeler
Strainer
2 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
13 g
Sodium
900 mg
Total Carb
59 g
Sugars
8 g
Protein
39 g
Fibre
7 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, cut the zucchini crosswise into ½ inch pieces on an angle. Core and cut the sweet pepper lengthwise into ½ inch pieces. Mince the garlic.
Roast the vegetables
On a lined sheet pan, toss the zucchini and sweet pepper with a drizzle of oil, ½ the spices and S&P. Roast, adding ½ the garlic and stirring halfway, 16 to 18 min., until softened and browned.
Prepare, cook & coat the meatballs
Meanwhile, in a large bowl, combine the beef, panko, 1 egg, the remaining garlic and spices, and S&P. Form into 16 meatballs about the size of a golf ball. In a large, oven-safe 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. Add the tomato sauce and cook, stirring frequently, 1 to 2 min., until warmed through; season with S&P.
Broil the meatballs
When the vegetables have browned, remove from the oven and switch the oven to broil. Top the meatballs with the cheese. Transfer the meatballs to the oven and broil, 2 to 3 min., until the cheese has melted.
Plate your dish
Divide the mash, vegetables, meatballs and sauce between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
