avec pommes de terre rôties et pois sucrés
Ingrédients: Pomme de terre jaune • Dinde haché • Pois sucrés • Oignon jaune • 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) • Mélange d'herbes (persil, thym) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Bouillon de bœuf en poudre (soya, sulfites) (sel, sucres (dextrose, extrait sec de sirop de maïs, maltodextrine), protéines végétales hydrolysées (soya), huile de palme, amidon de maïs, oignon déshydraté, colorant caramel (sulfites), dioxyde de silicium, herbes, inosinate disodique, guanylate disodique, extraits d'épices, arôme naturel) • Ail.
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Tags
Dinde hachée
250 g
Pomme de terre à chair jaune
350 g
Pois sucrés
113 g
Oignon jaune
0.5 unit(s)
Persil et thym
14 g
Gousses d'ail
2 unit(s)
Chapelure italienne
4 tbsp
Concentré de bouillon de bœuf
1 unit(s)
Bouillon de bœuf en poudre
7.5 g
Farine tout usage
0.5 tbsp
Lait*
3 tbsp
Sel*
0.125 tsp
Poivre*
0.25 tsp
Huile*
1.5 tbsp
Sucre*
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 turkey and half the garlic. (TIP: If you prefer more tender meatballs, add an egg to the mixture!)
- 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 meatballs, roasted potatoes and snap peas between plates.
- Spoon thyme gravy over meatballs.
- Sprinkle remaining parsley over potatoes.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
650
kcal
Calories
31
g
Fat
11
g
Saturated Fat
57
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
35
g
Protein
125
mg
Cholesterol
1310
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
