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Beef Meatballs and Savoury Thyme Gravy
Family Friendly
Beef Meatballs and Savoury Thyme Gravy

with Roasted Potatoes and Sugar Snap Peas

10 min
Difficulty: 1/3
Canadian

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! Ingredients: Yellow potato • Ground beef • Sugar snap peas • Yellow onion • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Herb mix (parsley, thyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Garlic.

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Measuring Cups

Tags

Family Friendly
Ingredients
Ground Beef

Ground Beef

250 g

Yellow Potato

Yellow Potato

350 g

Sugar Snap Peas

Sugar Snap Peas

113 g

Yellow Onion

Yellow Onion

1 unit(s)

Parsley and Thyme

Parsley and Thyme

14 g

Garlic, cloves

Garlic, cloves

2 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Beef Broth Concentrate

Beef Broth Concentrate

1 unit(s)

Beef Stock Powder

Beef Stock Powder

1 tbsp

All-Purpose Flour

All-Purpose Flour

0.5 tbsp

Milk

Milk

3 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.25 tsp

Oil

Oil

1.5 tbsp

Sugar

Sugar

0.25 tsp

Unsalted Butter

Unsalted Butter

2 tbsp

Preparation
1
Roast potatoes

  • 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.

2
Prep

  • 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!)

3
Form and roast meatballs

  • 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 (24) equal-sized meatballs. Arrange on a parchment-lined baking sheet.
  • Roast in the top of the oven, until golden-brown and cooked through, 10-12 min.**

4
Cook snap peas

  • 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.

5
Make gravy

  • 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.

6
Finish and serve

  • Divide meatballs, roasted potatoes and snap peas between plates.
  • Spoon thyme gravy over meatballs.
  • Sprinkle remaining parsley over potatoes.

Nutrition per serving

730

kcal

Calories

41

g

Fat

17

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

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