Beef Meatballs and Savoury Thyme Gravy
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Beef Meatballs and Savoury Thyme Gravy

Beef Meatballs and Savoury Thyme Gravy

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 day of the week!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

350 g

Yellow Potato

113 g

Sugar Snap Peas

½ unit

Yellow Onion

7 g

Parsley and Thyme

2 unit

Garlic, cloves

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 unit

Beef Broth Concentrate

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

3 tbsp


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


1.5 tbsp


0.13 tsp


¼ tsp


½ tbsp

All-Purpose Flour*

(Contains Gluten)


Nutrition Values

Calories720 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber6 g
Protein34 g
Cholesterol110 mg
Sodium1300 mg
Trans Fat1.5 g
Potassium1350 mg
Calcium150 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


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


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. 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-flavoured meatballs throughout!)

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 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.**

Cook snap peas

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.

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 mix. Season with salt and pepper, to taste.

Finish and serve

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

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