with Roasted Potatoes and Sugar Snap Peas
Meatballs, potatoes and gravy are a classic combo! Need we say more? The easy thyme-onion gravy makes tonight's plate rich and flavourful. This dish is timeless and perfect for any night of the week!
Allergens
Utensils
Tags
Ground Beef
250 g
Yellow Potato
350 g
Sugar Snap Peas
113 g
Yellow Onion
1 unit(s)
Parsley and Thyme
14 g
Garlic, cloves
2 unit(s)
Italian Breadcrumbs
4 tbsp
Beef Broth Concentrate
1 unit(s)
Beef Stock Powder
1 tbsp
All-Purpose Flour
0.5 tbsp
Milk
3 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
Oil
1.5 tbsp
Sugar
0.25 tsp
Unsalted Butter
2 tbsp
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Cut potatoes into 1-inch pieces.
- Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast potatoes in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Combine breadcrumbs, broth concentrate and 3 tbsp (6 tbsp) milk in a large bowl. (TIP: Be sure to mix the breadcrumb mixture evenly for better-flavoured meatballs throughout!)
- Add beef and half the garlic to the bowl with breadcrumb-milk mixture. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
- Season with pepper, then combine.
- Roll into 12 equal-sized meatballs (24 meatballs for 4 ppl). Arrange on a parchment-lined baking sheet.
- Roast in the top of the oven, until golden-brown and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 4-5 min.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions. Cook, stirring occasionally, until softened, 3-4 min.
- Add beef stock powder, remaining garlic, remaining thyme and 1/2 tbsp (1 tbsp) flour.
- Cook, stirring often, until onions are coated, 1 min.
- Add 2/3 cup (1 1/3 cups) water and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer.
- Simmer, stirring often, until gravy reduces slightly, 2-3 min.
- Add half the parsley. Stir to combine. Season with salt and pepper, to taste.
- Divide meatballs, roasted potatoes and snap peas between plates.
- Spoon thyme gravy over meatballs.
- Sprinkle remaining parsley over potatoes.
730
kcal
Calories
41
g
Fat
16
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
34
g
Protein
110
mg
Cholesterol
1280
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
175
mg
Calcium
7
mg
Iron
with Roasted Potatoes and Sugar Snap Peas
with Roasted Potatoes and Sugar Snap Peas
with Roasted Potatoes and Sugar Snap Peas
with Roasted Potatoes and Sugar Snap Peas
with Roasted Potatoes and Sugar Snap Peas
