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

Double 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 night of the week!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

500 g

Ground Beef

350 g

Yellow Potato

113 g

Sugar Snap Peas

1 unit(s)

Yellow Onion

14 g

Parsley and Thyme

2 unit(s)

Garlic, cloves

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 unit(s)

Beef Broth Concentrate

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)

Not included in your delivery

½ tbsp

All-Purpose Flour*

(Contains Gluten)

3 tbsp


(Contains Milk)

0.13 tsp


¼ tsp


1.5 tbsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories990 kcal
Fat59 g
Saturated Fat23 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber7 g
Protein59 g
Cholesterol185 mg
Sodium1360 mg
Trans Fat2 g
Potassium1750 mg
Calcium175 mg
Iron9.5 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
  • 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 more tender meatballs, add 2 eggs to mixture.)
  • Season with pepper and 1/4 tsp (1/2 tsp) salt, then combine.
  • Roll into 24 equal-sized meatballs (48 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, 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 combine. 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.

If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. (TIP: For 4 ppl, if you prefer more tender meatballs add 2 eggs to the mixture!) Roll mixture into 24 (48) equal-sized meatballs.