Beef Swedish Meatballs
with Cranberry Sauce
800 cals
25 mins
Description
Let’s give Sweden props for making lowly meatballs into a work of high art. The secret is this plush and creamy sauce. Lay them over orzo, beside sautéed green beans. Cranberry sauce adds contrast.
Contains:
Milk • Mustard • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
200g Green beans (or string peas)
30ml Vegetable demi-glace
140g Orzo
30ml Cranberry sauce
30g Panko
200ml Milk
9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Nutrition
Total fat | 33g |
Saturated Fat | 16g |
Sodium | 560mg |
Total carbs | 87g |
Sugar | 17g |
Protein | 40g |
Fibres | 6g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- In a small bowl, combine the panko, ¼ of the milk and S&P.
- Remove the stem ends of the green beans.
- In a second small bowl, combine the cranberry sauce, 1 tsp water (double for 4 portions) and S&P.
- In a large bowl, combine the beef, panko mixture, ½ the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, turning occasionally, 4 to 6 min., until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
- Ground turkey: same instruction as above.
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Toss with a drizzle of oil to prevent sticking.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the demi-glace, remaining milk and spices, and 2 tbsp water (double for 4 portions).
- Cook, scraping up any browned bits, 1 to 2 min., until beginning to thicken.
- Return the meatballs and cook, partially covered, stirring occasionally, 4 to 6 min., until the sauce has thickened and the meatballs* are cooked through.
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the green beans and sauté, 1 to 2 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions) and S&P.
- Sauté, 2 to 3 min., until crisp-tender.
- Divide the orzo between your plates.
- Top with the meatballs, sauce and green beans.
- Drizzle the cranberry sauce over the meatballs. Bon appétit!