Roasted beef meatballs with maple brown butter carrots - Extra large standard

Family friendly

Roasted Beef Meatballs with Maple-Brown Butter Carrots

Green Pea & Cheddar Mashed Potatoes

910 cals

30 mins

Member favourite

Description

Here’s an all ’round winner to make the most of winter. Each element has something special going on, from the meatballs to the mash. You’ll boost the ground beef with garlic, panko and an herby spice mix, then get them all brownified in the oven. Once your carrots finish roasting, they’re treated to foaming butter and maple syrup for sweet succulence. And the mashed potatoes are amped up with aged white cheddar and peas.

Contains:

Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 250g Canadian-raised lean ground beef

  • 450g Potatoes

  • 300g Nantes carrots

  • 1 Garlic clove

  • 150g Green peas

  • 20g Panko

  • 15ml Maple syrup

  • 60g Grated aged cheddar

  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Nutrition

Total fat

48g

Saturated Fat

24g

Sodium

1250mg

Total carbs

81g

Sugar

19g

Protein

43g

Fibres

11g

Recipe Instructions

Roasted Beef Meatballs with Maple-Brown Butter Carrots - Step #1 Start the carrots
Step 1: Start the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 6 to 8 min., until beginning to soften.
Roasted Beef Meatballs with Maple-Brown Butter Carrots - Step #2 Prepare the meatballs
Step 2: Prepare the meatballs
Meanwhile, mince the garlic. In a large bowl, combine the beef, garlic, panko, remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Roasted Beef Meatballs with Maple-Brown Butter Carrots - Step #3 Roast the meatballs & continue the carrots
Step 3: Roast the meatballs & continue the carrots
When the carrots are beginning to soften, remove from the oven, flip and add the meatballs. Roast, flipping halfway, 14 to 16 min., until the meatballs* are cooked through and the carrots are tender.
Roasted Beef Meatballs with Maple-Brown Butter Carrots - Step #4 Make the mash
Step 4: Make the mash
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 12 to 14 min., until almost cooked through. Add the peas and boil, 2 to 3 min., until the potatoes are very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the cheese and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Roasted Beef Meatballs with Maple-Brown Butter Carrots - Step #5 Finish the carrots
Step 5: Finish the carrots
Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Cook, stirring frequently, 2 to 3 min., until beginning to foam; season with S&P. Add the maple syrup and cook, stirring frequently, 30 sec. to 1 min., until combined. Off the heat, add the carrots; toss well.
Roasted Beef Meatballs with Maple-Brown Butter Carrots - Step #6 Plate your dish
Step 6: Plate your dish
Divide the mash and carrots between your plates. Top the mash with the meatballs. Bon appétit!