Meatballs in Caramelized Onion Gravy
with Cheesy Mash
Caramelizing turns the humble onion into an addictively savoury-sweet treat. Make it into a gravy, and you have a simple, flavourful sauce that will have everyone licking their plates clean! This sauce shines poured over subtly sweet apple mashed potatoes and mustardy beef meatballs.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Worcestershire Sauce
113 g
Yellow Onion
1 unit
Chicken Broth Concentrate
460 g
Russet Potato
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
56 g
Spring Mix
2 tbsp
Italian Dressing
(Contains Milk)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then 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-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash cheddar and 2 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper, to taste.
Meanwhile, heat a medium non-stick pan over medium heat. While the pan heats, peel, then cut onion into 1/4-inch slices. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions. Cook, stirring occasionally, until golden-brown, 8-10 min. Season with salt and pepper. (TIP: If onions are getting too dark, reduce heat to medium-low.)
Meanwhile, add panko and 2 tbsp milk (dbl for 4 ppl) to a large bowl, then stir to combine.Halve tomatoes.Combine tomatoes and spring mix in another large bowl.
Add beef, half the Worcestershire sauce and half the broth concentrate to the large bowl with panko. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 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.**
When meatballs are halfway done, add remaining Worcestershire sauce to the pan with onions. Cook, stirring often, until Worcestershire sauce evaporates.Sprinkle Gravy Spice Blend and remaining broth concentrate into the pan. Cook, stirring often, until onions are coated, 30 sec. Gradually stir in 3/4 cup water (dbl for 4 ppl). Increase heat to medium-high. Cook, stirring often, until gravy comes to a simmer. Simmer, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Add meatballs to the pan with gravy. Gently stir to coat. Drizzle Italian dressing over salad, then toss to combine.Divide mash and salad between plates. Arrange meatballs on mash. Spoon caramelized onion gravy over meatballs.
