Sweet & Sticky Beef Meatballs
over herbed mash with green beans & onion
Adding panko to the mince helps the ingredients stick together, and creates a more tender result. The breadcrumbs also absorb juices released during cooking - keeping the meatballs juicy all the way through!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Beef mince with Italian seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
5 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
250 g
Potatoes
½ piece
Onion
150 g
Green beans
30 g
Tomato ketchup
5 milliliters
Reduced salt soy sauce
(Contains: Gluten, Tarwe, Soja)
5 g
Fresh flat leaf parsley & chives
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
2 teaspoon
Honey [or plant-based alternative]
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and then cut them into rough pieces.
- Transfer the potatoes to a pot or saucepan, then submerge with water and crumble in the stock cube (see pantry for amount).
- Boil the potatoes for 12 - 15 minutes, then reserve a small amount of the cooking liquid before draining and setting aside.
- Meanwhile, discard the tips of the green beans and then cut in half.
- Transfer the green beans to a deep frying pan and submerge with water.
- Boil for 4 - 6 minutes, covered, then drain and return to the pan.
- Finely chop the onion.
- In a bowl, combine the mince with the panko and then shape it into three meatballs per person.
- Melt a small knob of butter in a frying pan over high heat and fry the meatballs for 2 - 3 minutes or until evenly browned.
- Reduce the heat to medium, then add half of the onion and cover with the lid. Fry for 4 - 6 minutes.
- Drizzle the green beans with olive oil, then add the rest of the onion and fry for 3 - 4 minutes over medium heat. Season to taste with salt and pepper.
- Meanwhile, in a small bowl combine the ketchup with the soy sauce, the honey and the water for the sauce.
- Add the sauce to the meatballs and fry for 2 minutes, stirring regularly, then turn off the heat.
- Chop the fresh herbs in the meantime.
- Mash the potatoes with a small knob of butter and some of the cooking liquid as preferred.
- Stir in the mustard and fresh herbs, then season to taste with salt and pepper.
- Serve the mash on plates with the vegetables and the meatballs alongside.
- Drizzle with the sauce from the frying pan to finish.
