Beyond Meat®-Rosemary Meatballs and Onion Gravy
with Smashed Potatoes and Sugar Snap Peas- Sesame
- Soy
- Wheat
- Barley
- Milk
- Oats
- Rye
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
In this meal, classic stew flavours get condensed into a quick 30-minute recipe. Creamy mash cradles rosemary-studded Beyond Meat® meatballs doused in savoury onion gravy. Crisp sweet peas bring it all together. Ingredients: Yellow potato • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Yellow onion • Sugar snap peas • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Rosemary • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Beyond Meat®
350 g
Yellow Potato
113 g
Onion, sliced
2 unit(s)
Beef Broth Concentrate
1 unit(s)
Rosemary, sprig
113 g
Sugar Snap Peas
½ tsp
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 tbsp
Italian Breadcrumbs
(Contains: Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain traces of: Sulphites, Tree nuts, Triticale, Mustard, Peanuts, Egg, Crustaceans, Fish)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
¼ tsp
Pepper*
4 tbsp
Milk*
(Contains: Milk)
4 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Add Beyond Meat® patties, 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 meatballs for 4 ppl).
- Arrange on an unlined baking sheet.
- Roast in the bottom of the oven until golden and cooked through, 8-10 min.**
- 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 peas are tender-crisp, 4-5 min.
- Season with pepper.
- Transfer peas to a plate, then cover to keep warm.
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted.
- Add onions and remaining rosemary. Cook, stirring occasionally, until softened, 3-4 min.
- Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 30 sec.
- Stir in broth concentrate 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.
- 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 Beyond Meat® meatballs between plates.
- Pour onion gravy over meatballs.
If you've opted to get Beyond Meat®, prepare and cook it the same way the recipe instructs you to prepare and cook the beef.
