Irish Beef Meatball & Roast Veggie Stew
with Garlic Panini & Parsley
Dive into a bowl of pure comfort with this hearty stew straight from inspired from Ireland. Beef meatballs are drenched in a tomato and red wine-based stew, and accompanied by garlic-kissed panini to soak up all the delicious sauce. With a flourish of parsley on top, this dish will have your taste buds doing an Irish jig!
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
1
potato
1
carrot
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
1
tomato
2 clove
garlic
1
Wholemeal Panini
(Contains: Gluten(Wheat), Soy; )
1 packet
Red Wine Jus
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
beef-style stock powder
1 packet
Baby Leaves
1 packet
Baby Leaves
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1
egg
(Contains: Eggs; )
1 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evently, then roast until tender, 20-25 minutes.
• In a medium bowl, combine the beef mince, fine breadcrumbs, garlic & herb seasoning and the egg. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. • Meanwhile, roughly chop tomato. Finely chop garlic. Cut wholemeal panini in half lengthways. • Combine a generous drizzle of olive oil and half the garlic in a small bowl. Season with salt and pepper.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook tomato until tender, 2-3 minutes. • Add Aussie spice blend and remaining garlic, then cook until fragrant, 1 minute. • Reduce heat to medium and add red wine jus, beef-style stock powder, the brown sugar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes.
• Meanwhile, brush garlic oil over the cut-side of panini halves. • Place panini directly on wire oven racks and bake until heated through, 5-8 minutes. • Remove pan from heat, return meatballs to pan and add the roasted veggies and baby leaves, stirring to combine.
• Divide Irish beef meatball and roast veggie stew between bowls. • Tear over parsley (see ingredients). Serve with garlic panini. Enjoy!
