Bourguignon-Style Beef Meatball Banquet
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Paste
1 packet
Sliced Mushrooms
1 packet
Parsley
250 g
Beef Mince
1 packet
Soffritto Mix
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Rosemary
1 packet
Tomato Paste
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1
Baby Broccoli
1 sachet
Nan's Special Seasoning
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
½ cup
cold water
Utensils
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 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 to taste
with salt and pepper.
• 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 rosemary
until fragrant, 1 minute.
• Add the water and red wine jus and stir until
combined.
• Reduce heat to medium-low, then 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.
• Divide bourguignon-style beef meatballs, mash and
baby broccoli between plates.
• Tear over parsley to serve. Enjoy!
