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.

Allergens:
Egg
•Milk
•Gluten
•Wheat
•Soy

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
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1

Thyme

1

Beef Mince

1

Fine Breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1

Nan's Special Seasoning

2

Potato

1

Baby Broccoli

1

Soffritto Mix

1

Diced Bacon

(May be present: Soy. )

1

Sliced Mushrooms

1

Tomato Paste

1

Garlic Paste

1

Red Wine Jus

(Contains Soy, Milk;)

1

Parsley

Not included in your delivery

olive oil

egg

(Contains Egg;)

butter

(Contains Milk;)

milk

(Contains Milk;)

water

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Nutritional Values

Energy (kJ)3375 kJ
Calories807 kcal
Fat43.1 g
of which saturates21 g
Carbohydrate48.2 g
of which sugars15.8 g
Dietary Fibre12 g
Protein52.7 g
Sodium1368 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Pick thyme leaves. • Bring a medium saucepan of salted water to the boil. • 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

• 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 baby broccoli to a bowl. Season. • Drain potato and return to pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.

3

• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. Set aside.

4

• Place a large saucepan over 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 and cook, breaking up bacon with a spoon, until browned, 4-6 minutes.

5

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

6

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