Organic Beef Meatballs & Onion Gravy

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

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

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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 one half 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.
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 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.
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.

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.
6

Add meatballs to pan with gravy; toss to coat.

Divide mashed potatoes and meatballs and gravy between bowls. Top meatballs with peas and serve.

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