avec légumes glacés et sauce brune aux canneberges
Ingrédients: Pomme de terre Russet • Bœuf haché • Carotte • Pois sucrés • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Chapelure italienne (orge, lait, avoine, seigle, sésame, soya, blé) (chapelure grillée [farine enrichie (farine de blé, orge maltée, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), sirop de maïs à haute teneur en fructose, sirop de maïs, huile végétale partiellement hydrogénée, eau, levure, sel, sucres (cassonade, miel, mélasse, sucre, dextrose), gluten de blé, lactosérum, farine de soya, farine de seigle, farine de maïs, son d'avoine, farine de maïs, fécule de maïs, farine de riz, farine de pommes de terre, beurre, agents de conditionnement de la pâte (mono et diglycérides, stéaroyl-lactylate de sodium et/ou de calcium, lécithine de soya, carbonate de calcium, acide ascorbique), nutriments de levure (sulfate d'ammonium, sulfate de calcium, phosphate monocalcique), vinaigre distillé, lait écrémé, babeurre, acide citrique, vinaigre de céréales, datte, iodate de potassium, gomme de guar, phosphate de calcium, acide lactique, propionate de calcium, acide lactique, propionate de calcium, sorbate de potassium, graines de sésame], sel, fromage pecorino romano importé (lait de brebis, sel, présure), épices, arômes naturels et artificiels, ail, oignon et persil) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Farine tout usage (blé) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique).
Allergens
Tags
Bœuf haché
250 g
Pomme de terre Russet
3 unit(s)
Carotte
1 unit(s)
Pois sucrés
113 g
Chapelure italienne
2 tbsp
Fromage à la crème
2 unit(s)
Tartinade de canneberges
2 tbsp
Concentré de bouillon de bœuf
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Farine tout usage
1 tbsp
Vinaigre balsamique
0.5 tbsp
Lait*
2 tbsp
Butter*
2 tbsp
Sel*
0.25 tsp
Poivre*
0.25 tsp
Sucre*
0.25 tsp
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes, then peel and cut into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, uncovered, for 10-12 min, until fork-tender.
- Meanwhile, line a baking sheet with parchment paper.
- To a large bowl, add beef, breadcrumbs and half the Zesty Garlic Blend. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until golden and cooked through.**
- While meatballs roast, trim sugar snap peas.
- Peel, then cut carrot into 1/8-inch rounds.
- Heat a large non-stick pan over medium-high. When hot, add carrots and 1/4 cup water (use same for 4 servings). Season with salt and pepper. Cook for 3-4 min, stirring often, until liquid absorbs.
- Add sugar snap peas, remaining Zesty Garlic Blend, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) sugar. Cook for 3-4 min, stirring often, until sugar snap peas are golden and tender-crisp.
- Transfer veggies to a plate. Cover to keep warm. Carefully rinse out the pan.
- Meanwhile, drain and return potatoes to the same pot, off heat. Mash cream cheese, 1 tbsp (2 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- To a medium bowl, add cranberry spread, broth concentrate, flour, half the vinegar (use all for 4 servings) and 3/4 cup (1 1/2 cups) water. Whisk until smooth.
- Reheat the same pan (from step 3) over medium. Add cranberry-broth concentrate mixture. Season with salt and pepper. Cook for 2-3 min, until simmering and slightly thickened.
- Stir in meatballs.
- Divide mashed potatoes between plates. Spread into a circle, leaving a 2-inch border around the outside.
- Arrange a face on each plate using meatballs for eyes, carrots for a nose and sugar snap peas for lips and a hat.
- Serve gravy as well as remaining veggies and meatballs alongside.
920
kcal
Calories
42
g
Fat
21
g
Saturated Fat
99
g
Carbohydrate
22
g
Sugar
9
g
Dietary Fiber
40
g
Protein
145
mg
Cholesterol
1100
mg
Sodium
1.5
g
Trans Fat
2350
mg
Potassium
200
mg
Calcium
7.5
mg
Iron
