Our Favorite HelloFresh Comfort Food Recipes December 5, 2019

by Eat

‘Tis the season for slippers and stretchy pants. So it’s time to get comfy with these four comfort food recipes. 

The best part about enjoying dinner at home is that you get to do it in sweatpants. So put ’em on, and check out these delicious recipes that surely put the comfort in comfort food.

comfort foods gravy smothered meatballs

Gravy-Smothered Meatballs

Meatballs coated with roux gravy over creamy chive mashed potatoes with roasted green beans is a classic, comforting recipe.

Ingredients:

  • 1 Yellow Onions
  • ¼ oz Chives
  • 12 oz Yukon Gold Potatoes
  • 6 oz Green Beans
  • 4 TBSP Sour Cream
  • 10 oz Ground Beef
  • ¼ cup Panko Breadcrumbs
  • 1 TBSP Fry Seasoning
  • 1 TBSP Flour
  • 1 Beef Stock Concentrate
  • 1 TBSP Olive Oil
  • 3 TBSP Butter
  • Salt (to taste)
  • Pepper (to taste)

Instructions:

  1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
  2. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely chop chives. Dice potatoes into ½-inch pieces (peel first for a smoother texture if desired). Trim green beans, if necessary.
  3. 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.
  4. Mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.
  5. 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), ½ tsp salt (1 tsp for 4) and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
  6. Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side of same sheet 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, use 2 baking sheets; roast meatballs on middle rack and green beans on top rack.)
  7. Meanwhile, melt 1 TBSP butter 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 for 4 servings), 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.
  8. Season gravy with salt and pepper. Add meatballs and stir to coat. (Fresh Tip: Add a splash of water if gravy seems too thick.) Turn off heat. Divide potatoes between plates; top with meatballs and remaining gravy. Add green beans to the side. Garnish with remaining chives and serve.

 

comfort food pork sausage

2. Pork Sausage and Spaghetti Bolognese

Spaghetti Bolognese is one of the all time greatest comfort foods. This one is jazzed up with zucchini ribbons for a slightly healthier twist.

Ingredients:

  • 2 clove Garlic
  • 6 oz Spaghetti
  • 1 Zucchini
  • 9 oz Italian Pork Sausage
  • 1 TBSP Tuscan Heat Spice
  • 14 oz Marinara Sauce
  • ¼ cup Parmesan Cheese
  • 1 tsp Olive Oil
  • 1 TBSP Butter
  • Salt (to taste)
  • Pepper (to taste)

Instructions:

  1. Bring a large pot of salted water to a boil. Wash and dry all produce. Mince garlic. Trim ends from zucchini. Shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core.
  2. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
  3. While pasta cooks, remove sausage from casings; discard casings. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds to 1 minute.
  4. Once sausage is fully cooked, add marinara sauce to pan and reduce heat to medium. Simmer until flavors meld and sauce is slightly reduced, 3-4 minutes.
  5. Add spaghetti, ¼ cup reserved cooking water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with sauce. Toss to thoroughly combine. Separate zucchini ribbons with your hands, then stir into pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. TIP: If sauce is too thick, add another splash of reserved cooking water.
  6. Divide pasta between bowls; top with Parmesan and serve.
comfort food poblano mac and cheese

3. Lone Star Poblano Mac and Cheese

Mac and cheese defines comfort food. This particular recipe has four different types of cheese, as well as a cream sauce base making it extra luxurious and indulgent.

Ingredients:

  • 1 Poblano Pepper
  • 1 Roma Tomato
  • 2 clove Garlic
  • 6 oz Cavatappi Pasta
  • ½ cup Panko Breadcrumbs
  • 1 TBSP Southwest Spice Blend
  • 8 oz Cream Sauce Base
  • 2 TBSP Cream Cheese
  • ½ cup Pepper Jack Cheese
  • ¼ cup Monterey Jack Cheese
  • ½ cup Mexican Cheese Blend
  • 2 tsp Olive Oil
  • 1 TBSP Butter
  • Salt (to taste)
  • Pepper (to taste)

Instructions:

  1. Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Wash and dry all produce. Halve poblano lengthwise; remove stem and seeds. Dice tomato.
  2. Place garlic cloves on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
  3. Place poblano halves cut sides down on a baking sheet. Drizzle with olive oil; season with salt and pepper.
  4. Place garlic foil packet on same sheet. Roast on top rack until poblano is tender and lightly blistered and garlic is softened, 15-17 minutes. Remove from oven.
  5. Once cool enough to handle, transfer everything to a cutting board. Dice poblano. Mash garlic with a fork. Heat broiler to high or oven to 500 degrees.
  6. Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain. Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small bowl; microwave until melted, 30 seconds. Stir in panko and half the Southwest Spice (you’ll use the rest later). Season with salt and pepper.
  7. Heat pot used for cavatappi over medium heat. Cut top off carton of cream sauce base to open fully; pour contents into pot. Using a spoon or spatula, scrape any remaining sauce from carton into pot. Add cream cheese and remaining Southwest Spice; bring to a simmer, whisking, until smooth, 1-2 minutes. Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese until melted and smooth.
  8. Stir cavatappi, mashed garlic, diced poblano, and tomato into pot with cheese sauce. If needed, stir in reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
  9. Transfer mac & cheese to an 8-by- 8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with seasoned panko; broil or bake on top rack until panko is browned and crispy, 2-3 minutes. Divide between plates or serve directly from dish.

comfort food meatloaf a la mom

4. Meatloaf À La Mom

Another classic comfort food recipe is ketchup-brushed Meatloaf, roasted potatoes and carrots, and a shallot with thyme gravy.

Ingredients:

  • 2 clove Garlic
  • 1 Shallot
  • ¼ ounce Thyme
  • 8 oz Carrot
  • 1 Russet Potatoes
  • ¼ cup Panko Breadcrumbs
  • 10 oz Ground Beef
  • 2 TBSP Ketchup
  • 1 TBSP Flour
  • 1 Beef Stock Concentrate
  • 2 tsp Olive Oil
  • 1/2 TBSP Butter
  • Salt (to taste)
  • Pepper (to taste)

Instructions:

  1. Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Halve and peel shallot. Grate one half with a grater into a medium bowl (use a large bowl for 4 servings); mince other half. Mince garlic. Strip thyme leaves from stems and roughly chop. Halve carrots lengthwise. Cut potato into ½-inch-thick wedges.
  2. Toss carrots on one baking sheet with a drizzle of olive oil, salt, and pepper. Toss potato on a separate baking sheet with a drizzle of olive oil, salt, and pepper. Roast, flipping halfway through, until browned and tender, 25-30 minutes total (we’ll add more ingredients to sheet with the potato after 7 minutes).
  3. Meanwhile, to bowl with grated shallot, add beef, garlic, ¼ cup panko (½ cup for 4 servings), half the thyme, salt, and pepper (we used ¾ tsp kosher salt; use 1½ tsp for 4 servings). Gently combine, then shape mixture into two 1-inch-tall loaves (four for 4 servings).
  4. Once potato has roasted 7 minutes, remove from oven, leaving carrots roasting. Push potato to one side of sheet. Place meatloaves on opposite side, then brush tops of loaves with half the ketchup (use all the ketchup for 4 servings). Return to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more.
  5. Meanwhile, melt ½ TBSP butter (1 TBSP for 4 servings) in a medium pan over medium heat. Add minced shallot and remaining thyme. Cook, stirring, until softened, 3-4 minutes. Sprinkle flour into pan, stirring vigorously to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a simmer and let bubble until thickened and saucy, 3-4 minutes. Season with salt and pepper.
  6. Slice meatloaves crosswise. Divide meatloaves and veggies between plates. Spoon gravy over meatloaves and serve.

Oh, you saved some room for dessert? Perfect! Check out 1 Batter, 4 Holiday Cookie Variations!

Previous post
What’s a Slab Pie? (+why it’s perfect for the holidays) What’s a Slab Pie? (+why it’s perfect for the holidays)
Next post
1 Batter, 4 Holiday Cookie Variations 1 Batter, 4 Holiday Cookie Variations

Related posts

Leave a Reply

Your email address will not be published.