![[SIDE SWAP CARROTS TO ASPARAGUS] Default Safe Cranberry Glazed Meatballs with Mashed Potatoes and Roasted Carrots (3P)](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/66ccac4786da4647f4e36763-fcc7eaf6-7f426209.jpeg)
[SIDE SWAP CARROTS TO ASPARAGUS] Default Safe Cranberry Glazed Meatballs with Mashed Potatoes and Roasted Carrots (3P)
- Milk
- Wheat
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
3 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Vidalia Onion Paste
16 ounce
Potatoes
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
2 unit
Cranberry Jam
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Carrots
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
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 1½-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.
