Pot Roast Meatballs
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 10 oz. Ground Beef
- 1½ tsp. Pot Roast Seasoning
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2 tsp. Beef Demi-Glace
- 8 oz. Brussels Sprouts
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)
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Calories452
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Carbohydrates13g
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Fat31g
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Protein31g
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Sodium1019mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
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1 Form the Meatballs
Combine ground beef, seasoning blend, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Form mixture into eight golf ball-sized meatballs.
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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 ¼ cup water to pan and cook until slightly thickened, 1-2 minutes. While meatballs cook, cook Brussels sprouts.
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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 ¼ tsp. salt and a pinch of pepper.
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4 Finish the Dish
Plate dish as pictured on front of card, spooning sauce from pan over meatballs. Bon appétit!
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