Bourguignon-Style Beef Meatballs

Name: Bourguignon-Style Beef Meatballs with Mash & Baby Broccoli
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Red Wine Jus; 1 packet Sliced Mushrooms; 1 sachet Nan's Special Seasoning; 250 g Beef Mince; 1 packet Parsley; 1 Baby Broccoli; 1 packet Tomato Paste; 1 packet Soffritto Mix; 2 Potato; 1 packet Garlic Paste; 1 packet Fine Breadcrumbs; 90 g Diced Bacon; 1 packet Rosemary; 40 g butter; 1 drizzle olive oil; 1 piece egg; 4 tbs milk; ½ cup water

with Mash & Baby Broccoli

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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:

Milk

•Soy

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

1 packet

Red Wine Jus

(Contains: Milk, Soy;)

1 packet

Sliced Mushrooms

1 sachet

Nan's Special Seasoning

250 g

Beef Mince

1 packet

Parsley

Baby Broccoli

1 packet

Tomato Paste

1 packet

Soffritto Mix

Potato

1 packet

Garlic Paste

1 packet

Fine Breadcrumbs

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

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Rosemary

Not included in your delivery

40 g

butter

(Contains: Milk;)

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

4 tbs

milk

(Contains: Milk;)

½ cup

water

Nutritional Values

Calories819 kcal

Energy (kJ)3430 kJ

Fat47.1 g

of which saturates21.6 g

Carbohydrate47.2 g

of which sugars15.7 g

Dietary Fibre9.4 g

Protein50.2 g

Sodium1300 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Large Pan

Cooking Steps

• Pick rosemary leaves and roughly chop.
• 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.

TIP: Run your fingers down the rosemary stalk to
remove the leaves easily

• 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.

• 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.

• 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.

• 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.