Goodfood Travels: Scandinavia's Cranberry Beef Meatballs
with Sour Cream Kohlrabi Salad
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Scandinavia, where cool, crisp and creamy meet savoury, sweet and hearty. Sheet pan meatballs and potatoes go golden-brown under a cranberry glaze.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Cucumber
- 1 Kohlrabi
- 450g Baby potatoes
- 1 Lemon
- 1 Garlic clove
- 20g Panko
- 30ml Cranberry sauce
- 43ml Sour cream
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
1 or 2 tbsp Butter
1 or 2 Eggs
Total Fat
31 g
Saturated Fat
14 g
Sodium
1080 mg
Total Carb
66 g
Sugars
14 g
Protein
36 g
Fibre
11 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 to 12 min., until partially cooked.
Prepare the meatballs & sauce
- Meanwhile, zest the lemon.
- Mince the garlic.
- In a large bowl, combine the beef, garlic, panko, ½ the lemon zest, 1 egg (double for 4 portions), the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a small bowl, microwave 1 tbsp butter, 1 tbsp water (double both for 4 portions) and the cranberry sauce, in 30 sec. increments, until combined.
Finish the sheet pan
- When the potatoes are partially cooked, flip and add the meatballs.
- Roast, 10 to 12 min., until the meatballs* are cooked through and the potatoes are tender.
- Switch the oven to broil.
- Drizzle the sheet pan with the sauce.
- Broil, 2 to 3 min., until beginning to brown.
Make the salad
- Meanwhile, quarter the lemon.
- Cut the kohlrabi into matchsticks.
- Thinly slice the cucumber crosswise.
- In a second large bowl, combine the sour cream, juice of ½ the lemon wedges, the remaining lemon zest, 1 tsp water (double for 4 portions) and S&P.
- Add the kohlrabi and cucumber; toss well.
Plate your dish
- Divide the sheet pan and salad between your plates.
- Garnish with the remaining lemon wedges. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
