Protein Swap | French Onion Chorizo Meatballs
with Buttery Mashed Potatoes
Cooking time
30 minutes
Servings
4
Calories
760 /serving
Treat the family to the flavours of French onion soup reframed as a full-on meal. Savoury meatballs are coated in sautéed onion tinged with balsamic, and topped with melted cheddar. All they need is a bed of mashed potatoes and an airy salad for crunch.
We will send you:
- 500g Canadian-raised ground chorizo pork sausage meat
- 900g Potatoes
- 1 Onion (or shallot)
- 1 Head of curly leaf lettuce
- 100g Radishes
- 12g Beef demi-glace
- 45ml Balsamic vinegar
- 60g Grated aged cheddar
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large oven-safe pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
4 tbsp Butter
1 Egg
Total Fat
48 g
Saturated Fat
19 g
Sodium
980 mg
Total Carb
55 g
Sugars
9 g
Protein
32 g
Fibre
6 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until tender.
- Reserving 1 cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, halve, peel and thinly slice the onion.
- Thinly slice the radishes.
- Separate the lettuce leaves; tear the leaves.
Prepare & start the meatballs
- Preheat the oven to broil.
- In a large bowl, combine the beef, 1 egg, ½ the spices and S&P.
- Form into 12 meatballs.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 8 to 10 min., until browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the meatballs
- In the same pan, heat 2 tbsp butter on medium-high.
- Add the onion and sauté, scraping up any browned bits, 5 to 7 min., until golden brown; season with S&P.
- Add ⅓ of the vinegar and sauté, 30 sec. to 1 min., until evaporated.
- Add the demi-glace, 1 ¼ cups water and the remaining spices. Cook, stirring often, 1 to 2 min., until combined.
- Add the meatballs* and cook, spooning the sauce over, 2 to 3 min., until cooked through.
- Sprinkle with the cheese. Transfer to the oven and broil, 2 to 3 min., until golden brown.
Make the salad & serve
- In a large bowl, combine the remaining vinegar, 3 tbsp oil and S&P.
- Add the lettuce and radishes; toss well.
- Divide the mash between your plates.
- Top with the meatballs and sauce.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
