Bourguignon-Style Beef Meatballs
with Mash & Baby Broccoli
nspired 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.
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.
Ingredients
1 packet
thyme
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
Nan's special seasoning
2
potato
1 bunch
baby broccoli
1 packet
soffritto mix
1 packet
diced bacon
(May be present: Soy. )
1 packet
sliced mushrooms
1 packet
tomato paste
1 packet
garlic paste
1 packet
red wine jus
(Contains Milk, Soy;)
1 packet
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
40 g
butter
(Contains Milk;)
2 tablespoon (tbsp)
milk
(Contains Milk;)
1 cup
water
Nutritional Values
Utensils
Cooking Steps
• 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.
• Peel potato, then 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, then add baby broccoli. • Cover and steam until broccoli is tender and potatoes 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 the pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. Set aside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • 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, then cover with a lid (or foil). Simmer until sauce is slightly thickened, 3-4 minutes. • Season with pepper.
• Divide mash, bourguignon-style beef meatballs and baby broccoli between bowls. • Tear over parsley to serve. Enjoy!