Protein Swap | Traditional Swedish Impossible™ Beef Meatballs
with Saucy Cranberries & Roasted Brussels Sprouts
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
Swedish meatballs have national icon status. It’s partly about the perfectly seasoned, perfectly browned rounds of Impossible™ beef. And it’s partly about the sauce, which we’re making with generous cream, Dijon, Worcestershire and, for this week, a bonus drop of dried cranberries.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 450g Baby potatoes
- 400g Brussels sprouts
- 1 Garlic clove
- 20g Panko
- 25g Dried cranberries
- 10ml Worcestershire sauce
- 15ml Dijon mustard
- 60ml Heavy cream
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Anchovies • Barley • Eggs • Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
3 or 6 tbsp Butter
1 or 2 Eggs
Total Fat
49 g
Saturated Fat
25 g
Sodium
1190 mg
Total Carb
88 g
Sugars
21 g
Protein
36 g
Fibre
21 g
Preparation
Make the mash
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Prepare & cook the meatballs
- Meanwhile, mince the garlic.
- In a large bowl, combine the beef, garlic, panko, 1 egg (double for 4 portions), ½ the Worcestershire sauce, ½ the mustard and S&P.
- Form into 8 meatballs (double for 4 portions).
- 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. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the spices and cook, whisking constantly, 1 to 2 min., until a paste forms.
- Add the cream, ¼ cup water (double for 4 portions), the remaining Worcestershire sauce and mustard, the cranberries and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- If the sauce seems dry, gradually add 2 tbsp water until you achieve your desired consistency.
Plate your dish
- Divide the mash between your plates.
- Top with the meatballs.
- Spoon the sauce over.
- Serve the Brussels sprouts on the side. Bon appétit!
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