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 flavored 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 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, trim snap peas.
- 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 mix. 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
