IN THE KIT
12 ozground beef & pork blend
4 ozonion & garlic blend
2 ozseasoned breadcrumbs
2 ozwhole milk
2 ozcream/butter/garlic blend
8 ozbeef stock/base
4 ozcranberry sauce
10 ozcream sauce
Kitchen Items Needed
Sheet pan with parchment paper/aluminum foil
Cutting board & knife
Bring a medium pot of water to a boil;
Preheat oven to 350ºF;
Line sheet pan with parchment paper/aluminum foil;
Remove leaves from stem & finely chop parsley;
Cut potatoes into 1-inch cubes (peeling optional).
Add potatoes to boiling water, cook for 20-25 minutes until very tender. Drain with strainer/colander, add butter/garlic/cream mix & mash. Season with a pinch of salt & pepper, add extra butter if you wish. Cover with lid & set aside.
In a large bowl, add pork/beef blend, onion & garlic blend, breadcrumbs, egg, & mix well. Add milk, season well with salt & pepper. Shape mixture into small, round balls, about 8-10 per serving.
In a large skillet, heat oil on medium heat. When hot, gently add your meatballs, brown on all sides. Transfer to lined baking sheet, place in oven, roasting further 15 minutes or until fully cooked through.
Wash out skillet used to sear meatballs. Warm over medium high heat, melt measured butter. Whisk in flour, stirring continuously, for 2 minutes, allowing the flour to cook through. Add beef stock/base & continue to stir. Add cream sauce & bring to a simmer and allow the sauce to thicken, continuing to stir until you get to your desired consistency.
Divide mash between plates & equally divide the meatballs. Pour gravy over the meatballs & garnish with parsley. Serve with cranberry sauce on the side - enjoy!