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Pot Roast Meatballs
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Brussels Sprouts
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1½ tsp. Pot Roast Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRVJEqE
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Calories450
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Carbohydrates13g
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Net Carbs9g
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Fat31g
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Protein31g
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Sodium1020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Form the Meatballs
Combine ground beef, seasoning blend, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.
Form mixture into eight golf ball-sized meatballs. -
2 Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs to hot pan and stir occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes.After 10 minutes, add demi-glace and 1/4 cup water to pan and cook until slightly thickened, 1-2 minutes.While meatballs cook, cook Brussels sprouts. -
3 Cook the Brussels Sprouts
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts to hot pan and stir occasionally until tender and browned, 10-12 minutes.Season with 1/4 tsp. salt and a pinch of pepper. -
4 Finish the Dish
Plate dish as pictured on front of card, spooning sauce from pan over meatballs. Bon appétit!
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