Cranberry-Glazed Meatballs
with Mashed Potatoes & Roasted Brussels Sprouts
- Milk
- Wheat
**Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Flavorful beef meatballs made with Vidalia onion, garlic, and panko breadcrumbs are the star of these simple, hearty plates. You’ll sizzle them up in a hot skillet, then finish with a tangy-savory-sweet cranberry glaze. Awards for supporting roles go to: sweet roasted carrots and buttery mashed potatoes swirled with sour cream.
Ingredients
8 ounce
Brussels Sprouts
16 ounce
Potatoes
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
½ ounce
Vidalia Onion Paste
2 unit
Cranberry Jam
1 unit
Chicken Stock Concentrate
9 ounce
Carrots
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• While carrots roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. • Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. • Keep covered off heat until ready to serve.
• Meanwhile, in a large bowl, gently combine beef, panko, garlic powder, Vidalia onion paste, and ½ tsp salt (1 tsp for 4 servings). • Form into 10-12 1 ½-inch meatballs (20-24 meatballs for 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• While meatballs cook, in a small bowl, whisk together jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). • Pour jam mixture into pan with meatballs. Bring to a simmer, then reduce heat to low. Cover and cook until meatballs are coated and cooked through, 5 minutes. TIP: If glaze seems too thick, add a splash of water.
• Divide mashed potatoes, carrots, and meatballs between plates. Spoon any remaining sauce from pan over meatballs and mashed potatoes. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
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