Meatballs & Creamy Onion Gravy
with Charred Peas & Mashed Potatoes
Calling all comfort food fans! Wait…who isn’t a fan?! This week’s selection ticks all of the feel-good boxes. Warmly spiced meatballs, à la Sweden, draped in rich and creamy onion sauce; check! Fluffy, sour cream mashed spuds and buttery, skillet charred peas; check, check! The only thing missing is your fave dining companion. And we won’t tell if you enjoy this meal in your PJs!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Onion
3 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Garlic Powder
1 teaspoon
Nutmeg
4 ounce
Peas
1 tablespoon
Flour
(Contains Wheat)
2 unit
Beef Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve and peel onion; grate half the onion on the largest holes of a box grater. Thinly slice remaining onion. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. • Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 2 TBSP butter (4 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, in a large bowl, combine beef*, grated onion, panko, garlic powder, ¼ tsp nutmeg (½ tsp for 4 servings), salt (we used ¾ tsp, 1½ tsp for 4), and pepper. (You’ll use more nutmeg later.) • Form mixture into 10-12 1½-inch meatballs (20-24 meatballs for 4) and place on a lightly oiled baking sheet. • Roast on top rack until browned and cooked through, 14-16 minutes.
• Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add peas and cook, undisturbed, until lightly browned, 2-3 minutes. • Stir peas. Cook, stirring occasionally, until lightly charred, 1-2 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until onion is browned and softened, 3-6 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings) and cook, whisking, until butter melts. • Sprinkle flour over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.
• Slowly whisk 1 cup water (1½ cups for 4 servings) into pan with onion. Add stock concentrates, cream cheese, and ¼ tsp nutmeg (½ tsp for 4); whisk until cream cheese melts and gravy has thickened, 3-5 minutes. • Remove from heat and whisk in remaining sour cream. Taste and season with salt and pepper. TIP: If gravy seems too thick, stir in a few splashes of reserved potato cooking liquid.
• Add meatballs to pan with gravy; toss to coat. • Divide mashed potatoes between bowls. Top with meatballs and peas. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
