Mama Mia Meatball Melts with Mozzarella, Potato Wedges, and Garlic Aioli recipes - Main course

Author: Nathan Hile  

There’s even a side of roasted potatoes with garlic aioli (for good measure). They’re juicy, delicious, and a perfect compliment to tender roasted green beans and chive-flecked mashed potatoes on the side.

Gravy-Smothered Meatballs over Chive Mashed Potatoes with Roasted Green Beans

Gravy-Smothered Meatballs over Chive Mashed Potatoes with Roasted Green Beans
Are you one of those people who believes that meatballs are simply a vessel for delivering gravy? We feel you. That’s why our chefs dreamed up this gravy-licious meal! The beefy meatballs, however, stand proud under the saucy stuff. They’re juicy, delicious, and a perfect compliment to tender roasted green beans and chive-flecked mashed potatoes on the side. Get on the gravy train!
Provided by: HelloFresh
Total time: 45 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1 unit Yellow Onion
  • ¼ ounce Chives
  • 12 ounce Yukon Gold Potatoes
  • 6 ounce Green Beans
  • 4 tablespoon Sour Cream
  • 10 ounce Ground Beef
  • ¼ cup Panko Breadcrumbs
  • 1 tablespoon Fry Seasoning
  • 1 tablespoon Flour
  • 1 unit Beef Stock Concentrate
  • 1 tablespoon Vegetable Oil
  • 3 tablespoon Butter
  • Kosher Salt
  • Pepper
Nutrition:
  • Calories: 800 kcal
  • Fat: 51 g
  • Saturated Fat: 24 g
  • Carbohydrate: 51 g
  • Sugar: 9 g
  • Protein: 34 g
  • Fiber: 8 g
  • Cholesterol: 165 mg
  • Sodium: 920 mg
How to cook:
  1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Finely chop chives. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Trim green beans, if necessary.
  2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.
  3. While potatoes cook, in a medium bowl, combine beef, panko, minced onion, 1 TBSP water (2 TBSP for 4 servings), half the Fry Seasoning (you’ll use the rest later), salt (we used ½ tsp kosher salt; 1 tsp for 4), and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
  4. Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)
  5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced onion; cook, stirring, until softened, 7-9 minutes. Add a drizzle of oil, half the flour (all the flour for 4), and remaining Fry Seasoning; cook, stirring, until lightly browned, 1-2 minutes. Whisk in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a simmer, whisking, until thickened, 2-4 minutes. Reduce heat to low; stir in another 1 TBSP butter.
  6. Season gravy with salt and pepper. Add meatballs and stir to coat. (TIP: If gravy seems too thick, stir in a splash of water.) Turn off heat. Divide potatoes between plates; top with meatballs and gravy. Add green beans to the side. Garnish with remaining chives and serve.
Notes: Hello Fresh: Firecracker Meatball Recipe, While rice cooks, in a large bowl combine the ground beef, panko crumbs, scallion whites, ginger and 1.5 tbsp of the soy sauce. Pepper to taste.

Hello Fresh Dinner - Saucy Ginger Meatballs

I don't know much about Hello Fresh, other than my wife ordered it and fresh ingredients show Duration: 7:09

Saucy Ginger Meatballs (for 2 person)

Saucy Ginger Meatballs (for 2 person) | Easy & Quick Meal|4K This Meatballs meal is not Duration: 4:08

Mama Mia Meatball Melts with Mozzarella, Potato Wedges, and Garlic Aioli

Mama Mia Meatball Melts with Mozzarella, Potato Wedges, and Garlic Aioli
Somewhere along the line, sandwiches were deemed “lunch food only,” and we’re here to call that bad marketing. Sandwiches could not be more dinner-worthy, people! Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. Tuscan-spiced meatballs are baked, simmered in a scratch-made tomato sauce, and then sandwiched between cheesy, toasted buns. There’s even a side of roasted potatoes with garlic aioli (for good measure). Step aside, lunch police!
Provided by: HelloFresh
Total time: 40 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 12 ounce Yukon Gold Potatoes
  • 2 clove Garlic
  • 2 unit Potato Buns
  • 2 tablespoon Mayonnaise
  • 10 ounce Ground Beef
  • ¼ cup Panko Breadcrumbs
  • 1 tablespoon Tuscan Heat Spice
  • 13.76 ounce Colavita Crushed Tomatoes
  • ½ cup Mozzarella Cheese
  • 4 teaspoon Olive Oil
  • ½ teaspoon Sugar
  • 1 tablespoon Butter
  • Kosher Salt
  • Pepper
Nutrition:
  • Calories: 1060 kcal
  • Fat: 59 g
  • Saturated Fat: 20 g
  • Carbohydrate: 83 g
  • Sugar: 17 g
  • Protein: 42 g
  • Fiber: 8 g
  • Cholesterol: 150 mg
  • Sodium: 1930 mg
How to cook:
  1. Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate garlic. Halve buns. In a small bowl, combine mayonnaise and a small pinch of garlic (you’ll use more later).
  2. In a medium bowl, combine beef, panko, half the Tuscan Heat Spice, and ¾ tsp salt (1½ tsp for 4 servings). Form into 10-12 1½-inch meatballs (20-24 for 4).
  3. Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 20 minutes (you’ll add more to the sheet then).
  4. Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate; discard fat from pan. Add a drizzle of olive oil to same pan over medium heat. Stir in crushed tomatoes, ¼ cup water (⅓ cup for 4), ½ tsp salt (1 tsp for 4), ½ tsp sugar (1 tsp for 4), and remaining garlic and Tuscan Heat Spice. Simmer until thickened, 5-7 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4).
  5. Slice meatballs in half and gently stir into sauce. Once potatoes have roasted 20 minutes, remove baking sheet from oven and push potatoes to one side. Place buns cut sides up on empty side of sheet; sprinkle top buns with half the mozzarella. (For 4 servings, leave potatoes roasting and add buns to a second baking sheet; toast on middle rack.) Return to oven until potatoes are tender, cheese is melted, and buns are lightly toasted, 3-5 minutes.
  6. Divide buns between plates; fill with as many saucy meatballs as you like and sprinkle with remaining mozzarella. (TIP: The sandwiches are supposed to be messy, so don’t be afraid to pile them high!) Serve any extra meatballs and sauce on the side. Serve with potato wedges and garlic aioli for dipping.
Notes: Saucy Beef Stir-Fry Recipe, Wash and dry all produce.* Core, then thinly slice peppers. Thinly slice green onions. Peel, then finely grate 2 tbsp ginger. Trim snow peas. Peel, then mince

Saucy Mongolian Beef with Garlicky Vegetables

Saucy Mongolian Beef with Garlicky Vegetables
Takeout, Fakeout! Mongolian beef is a Chinese restaurant staple and it’s time to master it in your kitchen. The sticky beef, garlicky vegetables and fragrant rice will fill your tongue with flavour!
Provided by: HelloFresh
Total time: 30 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 13
Ingredients:
  • 570 g Beef Strips
  • 1.5 cup Jasmine Rice
  • 160 g Sweet Bell Pepper
  • 454 g Broccoli, florets
  • 9 g Garlic
  • 30 g Ginger
  • ½ cup Hoisin-Soy Sauce Blend
  • 4 unit Green Onion
  • 2 tbsp Rice Vinegar
  • 2 tbsp Cornstarch
  • 2 tsp Sugar*
  • 5 tbsp Oil*
  • ¼ tsp Salt and Pepper*
Nutrition:
  • Calories: 740 kcal
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Carbohydrate: 86 g
  • Sugar: 8 g
  • Protein: 42 g
  • Fiber: 5 g
  • Cholesterol: 70 mg
  • Sodium: 590 mg
  • Serving Size: 408 serving
How to cook:
  1. Before starting, wash and dry all produce. Peel, then finely grate ginger. Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then half the ginger. Cook, stirring often, until fragrant, 1 min. Add rice and 2 1/2 cups water. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
  2. While rice cooks, core, cut peppers into 1/4-inch pieces. Cut broccoli into bite-sized pieces. Thinly slice green onions. Peel, then mince or grate garlic. Pat beef dry with paper towels, then cut larger pieces in half. Season with salt and pepper.
  3. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then half the peppers and half the broccoli. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate, then repeat with another 1 tbsp oil and remaining veggies.
  4. When all veggies are done, using the same pan, add 1/2 tbsp oil, then half the beef. Cook, stirring occasionally, until cooked through, 3-5 min. Whisk together 1 cup water, cornstarch, rice vinegar, hoisin-soy sauce and 2 tsp sugar in a medium bowl. Set aside. When first batch of beef is done, transfer to a plate, then repeat with another 1/2 tbsp oil and remaining beef.
  5. Add garlic, all beef, all veggies and remaining ginger to the same pan. Stir together, until fragrant, 1-2 min. Add sauce from the medium bowl. Cook, stirring often, until sauce slightly thickens and veggies are coated, 2-3 min.
  6. Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice and Mongolian beef between bowls. Spoon any remaining sauce from the pan over beef. Sprinkle over remaining green onions.
Notes: Calories in Saucy Ginger Meatballs by Hello Fresh and Nutrition Facts, There are 910 calories in serving of Saucy Ginger Meatballs by Hello Fresh from: Carbs 124g, Fat 33g, Protein 30g. Get full nutrition facts for your
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