Protein Upgrade | Roasted ORGANIC Beef Meatballs with Maple-Brown Butter Carrots
Green Pea & Smoked Cheddar Mashed Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
960 /serving
Here’s an all ’round winner to usher in the start of winter. Each element has something special going on, from the meatballs to the mash. You’ll boost the ground beef—certified organic, so it’s better for you and the environment—with garlic, panko and an herby spice mix, then get them all brownified in the oven. Once your carrots finish roasting, they’re treated to foaming butter and maple syrup for sweet succulence. And the mashed potatoes are amped up with smoked cheddar and peas for a soupçon of spring green.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 450g Potatoes
- 300g Nantes carrots
- 1 Garlic clove
- 150g Green peas
- 20g Panko
- 15ml Maple syrup
- 2 Smoked cheddar slices
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
52 g
Saturated Fat
26 g
Sodium
1230 mg
Total Carb
79 g
Sugars
19 g
Protein
50 g
Fibre
11 g
Preparation
Start the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 6 to 8 min., until beginning to soften.
Prepare the meatballs
Meanwhile, mince the garlic. In a large bowl, combine the beef, garlic, panko, remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roast the meatballs & continue the carrots
When the carrots are beginning to soften, remove from the oven, flip and add the meatballs. Roast, flipping halfway, 14 to 16 min., until the meatballs* are cooked through and the carrots are tender.
Make the mash
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 12 to 14 min., until almost cooked through. Add the peas and boil, 2 to 3 min., until the potatoes are very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the cheese and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Finish the carrots
Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Cook, stirring frequently, 2 to 3 min., until beginning to foam (be careful as the butter can burn easily); season with S&P. Add the maple syrup and cook, stirring frequently, 30 sec. to 1 min., until combined. Remove from the heat and add the carrots; toss well.
Plate your dish
Divide the mash and carrots between your plates. Top the mash with the meatballs. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
