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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
¼ ounce
Chives
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
4 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Fry Seasoning
1 tablespoon
Flour
(Contains Wheat)
1 unit
Beef Stock Concentrate
Not included in your delivery
1 tablespoon
Vegetable Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Finely chop chives. Dice potatoes into ½-inch pieces (peel first for a smoother texture if desired). Trim green beans, if necessary.
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) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.
Meanwhile, 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.
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 baking sheets; roast meatballs on middle rack and green beans on top rack.)
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 the flour 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.
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 remaining gravy. Add green beans to the side. Garnish with remaining chives and serve.
