Pub-Style Beef & Aged Cheddar Meatballs
with Buttery Turnip Mash & Peas
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
When you work aged white cheddar into meatballs, it explodes the taste dimensions (while panko makes them extra tender). They get rolling in a traditional meat and veg meal that staves off carbs with sautéed onions and peas, while turnips sub for taters in a deliciously buttery mash.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Turnips (or rutabaga)
- 1 Garlic clove
- 50g Sliced red onions
- 20g Panko
- 30ml Vegetable demi-glace
- 150g Green peas
- 30g Grated aged cheddar
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
45 g
Saturated Fat
22 g
Sodium
900 mg
Total Carb
40 g
Sugars
14 g
Protein
36 g
Fibre
9 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the turnips.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving 2 tbsp cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions) and ½ the cheese.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Prepare the meatballs
- Meanwhile, mince the garlic.
- In a medium bowl, combine the beef, garlic, panko, remaining cheese, ¾ of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Sauté the onions & peas
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the onions and sauté, 3 to 4 min., until beginning to brown.
- Add the peas, remaining spices and S&P. Sauté, 30 sec. to 1 min., until warmed through.
- Transfer to a bowl and reserve the pan.
Cook the meatballs & make the sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 7 to 9 min., until browned and cooked through.
- Add the demi-glace and ¼ cup water (double for 4 portions).
- Cook, spooning the sauce over, 2 to 3 min., until coated and warmed through; season with S&P.
- Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the mash, onions and peas between your plates.
- Top with the meatballs and sauce. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
