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Grape and Tomato Meatballs with Mashed Potatoes, Corn and Peas

Grape and Tomato Meatballs with Mashed Potatoes, Corn and Peas
YIELDS
4 servings

Click on the episode title to access the complete meal plan and corresponding recipes for this episode.

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Ingredients

1 ½
lb(s) extra lean ground beef (675g)
1 ½
cup reserved bruschetta (375 mL)
cup grape jam (75 mL)
1
Tbsp lemon juice (15 mL)
2
cup frozen baby sweet corn (500 mL)
2
cup frozen petite pois (500 mL)
Prepared mashed potatoes (350 g from produce dept or frozen food section)
Butter (optional)
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Directions

Step 1

Boil a pot of water.

Step 2

Start forming meatballs.

Step 3

Drop meatballs in water.

Step 4

Set timer to 7 minutes after last one is in the water.

Step 5

Meanwhile…
Make bruschetta using the bruschetta pizza recipe.

Step 6

When timer rings, drain the water and place meatballs in slow cooker.

Step 7

In unclean pot combine bruschetta (with as much of its liquid as possible), grape jam and lemon juice. Heat and stir. Add to slow cooker and stir meatballs so they are coated.

Step 8

Set slow cooker for two hours. If you have time to give a few stirs before you leave…great!

Step 9

When you arrive home…
Place corn in small microwave pot with lid. Place peas in another. Heat both in microwave.

Step 10

When you are just about ready for dinner, heat potatoes.

Step 11

Stir and heat veggies 2 more minutes. Add butter if you like.

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