Meatballs & Creamy Onion Gravy

Name: Meatballs & Creamy Onion Gravy with Charred Asparagus & Mashed Potatoes
Yield: 2 servings
Ingredients: 3 tbsp Sour Cream; 12 oz Potato; 1 Onion; oz Frozen Peas; 6 oz Asparagus; 2 tbsp Cream Cheese; 10 oz Ground Beef; 2 unit Beef Stock Concentrate; 1/2 tsp Nutmeg; 1/4 cup Breadcrumbs; 1 tbsp All-Purpose Flour; 1 tsp Garlic Powder; 4 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; 3 tsp Salt, tsp; tsp Black Pepper, tsp

with Charred Asparagus & Mashed Potatoes

By Recipe0 System

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!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Sour Cream
12 oz Potato
1 Onion
oz Frozen Peas
6 oz Asparagus
2 tbsp Cream Cheese
10 oz Ground Beef
2 unit Beef Stock Concentrate
1/2 tsp Nutmeg
1/4 cup Breadcrumbs
1 tbsp All-Purpose Flour
1 tsp Garlic Powder
4 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
3 tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.Trim and discard woody bottom ends from asparagus. (Save peas for another use.)
2

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.
3

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.Swap in asparagus for peas.
4

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.
5

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.
6

Add meatballs to pan with gravy; toss to coat.Divide mashed potatoes between bowls. Top with meatballs and peas. Serve.Top meatballs with asparagus.

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