Dijon 2x Organic Beef Meatballs & Mashed Potatoes
A meal easily customized for every type of eater
- Milk
- Wheat
Customize this meal for every type of eater at your table. Juicy seasoned beef meatballs are roasted until browned, then smothered in a creamy mushroom-Dijon sauce made with crème fraîche and stock concentrate (skip the sauce for less adventurous palates). They’re served alongside buttery garlic mashed potatoes and roasted green beans, then can be finished with a shower of fresh dill for a bright, herbaceous note.
Ingredients
20 ounce
Organic Ground Beef
1 tablespoon
Fry Seasoning
6 unit
Potatoes
8 ounce
Green Beans
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
½ tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
3 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid (¾ cup for 4), then drain potatoes and return to pot; keep covered off heat until ready to mash in Step 4.
While potatoes cook, in a large bowl, combine beef*, panko, Fry Seasoning, salt (we used ¾ tsp, 1½ tsp for 4 servings), and pepper.
Form mixture into 10-12 1½-inch meatballs (20-24 for 4).
Keep covered off heat until ready to serve.
Arrange meatballs on one side of a lightly oiled baking sheet (for 4 servings, spread out across entire sheet).
Trim green beans if necessary. Toss on empty side of sheet with a drizzle of olive oil, salt, and pepper. (For 4, toss green beans on a second sheet; roast meatballs on middle rack and green beans on top rack.)
Roast on top rack until meatballs are browned and cooked through and green beans are tender, 12-14 minutes.
To pot with drained potatoes, add garlic powder and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
Keep covered off heat until ready to serve.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Sprinkle half the flour (all for 4) over melted butter; cook, stirring constantly, until smooth, 30-60 seconds.
Whisk in stock concentrate, mustard, and ⅓ cup water (⅔ cup for 4) until combined. Bring to a simmer and cook, whisking occasionally, until thickened, 1-2 minutes.
Turn off heat. Whisk in crème fraîche until combined. Season with salt and pepper.
Divide meatballs, mashed potatoes, and green beans between plates.
For Adult Plate: Top meatballs with mushroom-Dijon sauce. Garnish with dill and serve.
For Kid Plate: Top meatballs with mushroom-Dijon sauce if desired. Serve.
For Kid Plate: Top meatballs with mushroom-Dijon sauce, if desired. Serve.
