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Bourguignon-Style Beef Meatballs
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Bourguignon-Style Beef Meatballs

Bourguignon-Style Beef Meatballs

with Mash & Baby Broccoli

Inspired by beef bourguignon - AKA 'the mother of all stews' - these are no ordinary meatballs! Serve with creamy mash, the perfect vessel for soaking up the rich stew-style sauce, plus steamed baby broc for a pop of colour and to get your greens in.

Tags:
Over 30g protein
Allergens:
Gluten
Wheat
Egg
Soy
Sulphites
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

thyme

1 packet

beef mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 bag

soffritto mix

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

sliced mushrooms

1 packet

tomato paste

1 sachet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

2

potatoes

1 bunch

baby broccoli

1 bag

parsley

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

1 cup

water

40 g

butter

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)3320 kJ
Fat40.5 g
of which saturates20.1 g
Carbohydrate50.6 g
of which sugars16.4 g
Protein52.6 g
Sodium1539 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Medium Pan

Instructions

1
1

• Finely chop garlic. • Pick thyme leaves. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Nan's special seasoning and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. Set aside. • Meanwhile, bring a medium saucepan of salted water to the boil (this will be used in step 5!)

TIP: Cook the meatballs in batches if your pan is getting crowded.

3
3

• Return large saucepan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring occasionally, until softened, 2-3 minutes. • Add diced bacon and sliced mushrooms, breaking up bacon with a spoon, until browned, 4-6 minutes.

4
4

• Stir in tomato paste, garlic and thyme, until fragrant, 1 minute. • Add the water and gravy granules and stir until combined. • Reduce heat to medium, return cooked meatballs to the pan and cover with a lid or foil. Simmer until sauce is slightly thickened, 3-4 minutes. • Season with pepper.

5
5

• While the bourguignon is cooking, peel potato and cut into large chunks. Trim baby broccoli and halve any thicker stalks lengthways. • Cook potato in the medium saucepan of boiling water for 5 minutes. Place a colander or steamer basket on top and add baby broccoli. • Cover and steam until broccoli is tender and potato can be easily pierced with a fork, 7-8 minutes. • Transfer broccoli to a bowl. Season. • Drain potato and return to pan. Add the butter and the milk. Season generously with salt. Mash until smooth.

6
6

• Divide bourguignon-style beef meatballs, mash and baby broccoli between plates. • Tear over parsley to serve. Enjoy!