Beef-Rosemary Meatballs and Onion Gravy
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Beef-Rosemary Meatballs and Onion Gravy

Beef-Rosemary Meatballs and Onion Gravy

with Smashed Potatoes and Sugar Snap Peas

In this meal, classic stew flavour gets condensed into a quick, 30-min recipe! Creamy mash cradles rosemary-studded meatballs doused in deeply savoury onion gravy. Crisp sweet peas bring it all together!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

350 g

Yellow Potato

113 g

Onion, sliced

2 unit(s)

Beef Broth Concentrate

1 sprig


113 g

Sugar Snap Peas

1 tbsp

All-Purpose Flour

(Contains Wheat)

½ tsp

Garlic Salt

¼ cup

Italian Breadcrumbs

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

Not included in your delivery

4 tbsp

Unsalted Butter*

(Contains Milk)

4 tbsp


(Contains Milk)

0.13 tsp


¼ tsp



Nutrition Values

Calories750 kcal
Fat43 g
Saturated Fat22 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber6 g
Protein34 g
Cholesterol140 mg
Sodium1150 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.


Large Pot
Measuring Spoons
Baking Sheet
Large Bowl
Large Non-Stick Pan
Measuring Cups
Potato Masher


Boil potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.


Meanwhile, combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. Strip 1/2 tbsp (1 tbsp) rosemary leaves from stems, then finely chop.Trim sugar snap peas.

Form and roast meatballs

Add beef, half the rosemary and 1/4 tsp (1/2 tsp) garlic salt to the bowl with breadcrumb mixture. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on an unlined baking sheet. Roast in the bottom of the oven until golden and cooked through, 8-10 min.**

Cook sugar snap peas

Meanwhile, heat a large non-stick pan over medium heat. When hot, add sugar snap peas, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring occasionally, until sugar snap peas are tender-crisp, 3-4 min. Season with pepper. Transfer peas to a plate, then cover to keep warm.

Make onion gravy

Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted. Add onions. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions. Cook, stirring often, until coated, 30 sec. Stir in broth concentrate, remaining rosemary and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until gravy thickens, 1-3 min. Remove the pan from heat. Season gravy with salt and pepper, to taste, then stir to combine.

Finish and serve

Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season smashed potatoes with salt and pepper, to taste. Divide smashed potatoes, snap peas and meatballs between plates. Pour onion gravy over meatballs.

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