Beef Meatballs and Sautéed Vegetables
with Mashed Potatoes and Gravy Two Ways
Ingredients: Russet potato • Ground beef • Carrots • Yellow onion • Green peas • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Honey • 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 lecithin, 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 stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
56 g
Green Peas
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Gluten)
1 unit(s)
Carrot
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Yellow Onion
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Soy, Wheat, Barley, Oats, Rye, Sesame May contain traces of: Mustard, Tree nuts, Peanuts, Sulphites, Fish, Egg, Crustaceans)
1 unit(s)
Honey
7 g
Parsley
2 unit(s)
Garlic, cloves
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- Peel, then cut carrot into 1/4-inch coins.
- Peel, then cut onion into 1/4-inch slices.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 8-10 min, until fork-tender.
- Drain and return potatoes to the pot, off heat.
- Add 1/4 cup (1/2 cup) milk, sour cream and 2 tbsp (4 tbsp) butter. Season with salt and pepper, then mash into a rustic texture.
- Cover and set aside.
- Meanwhile, line a baking sheet with parchment paper.
- To a large bowl, add beef, garlic, breadcrumbs and half the stock powder. Mix to combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast in the middle of the oven for 8-10 min, or until browned and cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add carrots, peas and 1/4 cup (1/2 cup) water.
- Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil and honey. Cook for 1 min, stirring often, until veggies are tender-crisp. Season with salt and pepper.
- Transfer half the veggies to a medium bowl. Set aside. (NOTE: This is your kid's portion.)
- Add parsley to the pan with the remaining veggies. Toss to coat.
- Meanwhile, in a medium pot, heat 1 tbsp (2 tbsp) oil over medium.
- Add onions. Cook for 3-4 min, stirring occasionally, until slightly softened. Transfer onions to a plate. Set aside.
- Add Gravy Spice Blend, remaining stock powder and 2 tbsp (4 tbsp) butter. Cook for 30 sec, stirring often, until toasted.
- Whisk in 1 cup (2 cups) water. Bring to a simmer over medium-high.
- Once simmering, reduce heat to medium-low. Cook for 1-2 min, whisking occasionally, until gravy thickens slightly.
- Divide mashed potatoes and meatballs between plates. Serve veggies without parsley alongside. Top with half the gravy. (NOTE: This is your child's portion.)
- Spoon onions over potatoes and meatballs on the remaining plate, then top with gravy. Sprinkle crispy shallots over top. Serve veggies with parsley alongside.
