Protein Swap | Sheet Pan Scandi Impossible™ Beef & Cranberry Meatballs
with Creamy Kohlrabi Salad & Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Cool, crisp and creamy on one side, savoury, sweet and hearty on the other. That’s the essence of this super-easy Scandinavian spread. Kohlrabi and cukes are enveloped in sour cream, while the meatballs and potatoes go golden-brown under a cranberry glaze.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 1 Kohlrabi
- 450g Baby potatoes
- 1 Lemon
- 2 Cucumbers
- 1 Garlic clove
- 30ml Cranberry sauce
- 20g Panko
- 43ml Sour cream
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Eggs, Milk, Soy, Sulphites, Wheat
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
1 or 2 tbsp Butter
1 or 2 Eggs
Total Fat
24 g
Saturated Fat
12 g
Sodium
620 mg
Total Carb
72 g
Sugars
15 g
Protein
31 g
Fibre
15 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 to 12 min., until partially cooked.
Prepare the meatballs & sauce
- Meanwhile, zest the lemon.
- Mince the garlic.
- Crumble the patties.
- In a large bowl, combine the crumbled patties, garlic, panko, ½ the lemon zest, 1 egg (double for 4 portions), the remaining spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a small bowl, microwave 1 tbsp butter, 1 tbsp water (double both for 4 portions) and the cranberry sauce, in 30 sec. increments, until combined.
Finish the sheet pan
- When the potatoes are partially cooked, flip and add the meatballs. Roast, 10 to 12 min., until the meatballs have browned and the potatoes are tender.
- Switch the oven to broil.
- Drizzle the sheet pan with the sauce.
- Broil, 2 to 3 min., until beginning to brown.
Make the salad
- Meanwhile, quarter the lemon.
- Cut the kohlrabi into matchsticks.
- Thinly slice the cucumbers crosswise.
- In a second large bowl, combine the sour cream, juice of ½ the lemon wedges, the remaining lemon zest, 1 tsp water (double for 4 portions) and S&P.
- Add the kohlrabi and cucumbers.
Plate your dish
- Divide the sheet pan and salad between your plates.
- Garnish with the remaining lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
