Beef Meatballs and Savoury Thyme Gravy
with Roasted Potatoes and Sugar Snap Peas
Meatballs, potatoes and gravy – 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 all nights of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
Parsley and Thyme
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Gravy Spice Blend
(Contains Soy, Wheat)
Beef Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then roughly chop. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) 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. Trim snap peas. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
Add beef, breadcrumbs, half the garlic and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Arrange meatballs 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 oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. Transfer snap peas to a plate, then sprinkle half the parsley over top. Cover to keep warm.
Heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften, 3-4 min. Add half the Gravy Spice Blend (use all for 4 ppl), remaining garlic and remaining thyme. Cook, stirring often, until onions are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a simmer. Simmer, stirring often, until gravy reduces slightly, 2-3 min. Add remaining parsley. Season with salt and pepper, to taste, then stir to combine.
Divide meatballs, potatoes and snap peas between plates. Spoon gravy over meatballs.