with Roasted Potatoes and Sugar Snap Peas
Ingredients: Yellow potato • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Sugar snap peas • Yellow onion • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Herb mix (parsely, thyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Garlic.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Yellow Potato
350 g
Sugar Snap Peas
113 g
Yellow Onion
0.5 unit(s)
Parsley and Thyme
14 g
Garlic, cloves
2 unit(s)
Italian Breadcrumbs
4 tbsp
Beef Broth Concentrate
1 unit(s)
Beef Stock Powder
7.5 g
All-Purpose Flour
0.5 tbsp
Milk*
3 tbsp
Salt*
0.125 tsp
Pepper*
0.25 tsp
Oil*
1.5 tbsp
Sugar*
0.25 tsp
Butter*
2 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast potatoes in the middle of the oven for 25-28 min, flipping halfway through, until golden and tender.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- In a large bowl, combine breadcrumbs, broth concentrate and 3 tbsp (6 tbsp) milk. (TIP: Be sure to mix the breadcrumb mixture evenly for better-flavoured meatballs throughout!)
- To the bowl with breadcrumb-milk mixture, add Beyond Meat® and half the garlic.
- Season with pepper, then combine.
- Roll mixture into 12 (24) equal-sized meatballs.
- On a parchment-lined baking sheet, arrange meatballs.
- Roast in the top of the oven for 10-12 min, until browned and cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper.
- Cook for 4-5 min, stirring often, until tender-crisp.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add beef stock powder, remaining garlic, remaining thyme and 1/2 tbsp (1 tbsp) flour.
- Cook for 1 min, stirring often, until onions are coated.
- Add 2/3 cup (1 1/3 cups) water and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer.
- Simmer for 2-3 min, stirring often, until gravy reduces slightly.
- Add half the parsley. Stir to combine. Season with salt and pepper.
- Divide Beyond Meat® meatballs, roasted potatoes and snap peas between plates.
- Spoon thyme gravy over meatballs.
- Sprinkle remaining parsley over potatoes.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.** Disregard tip to add an egg to mixture.
700
kcal
Calories
39
g
Fat
15
g
Saturated Fat
63
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
30
g
Protein
35
mg
Cholesterol
1570
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
200
mg
Calcium
10.5
mg
Iron
