Plant-Based Ground Protein Meatballs and 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.
Ingredients
250 g
Plant-Based Ground Protein
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
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
1.5 tbsp
Oil*
¼ tsp
Sugar*
3 tbsp
Milk*
(Contains Milk)
½ tbsp
All-Purpose Flour*
(Contains Gluten)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 flavored meatballs throughout!)
- Add plant-based ground protein and half the garlic to the bowl with breadcrumb-milk mixture. (TIP: If you prefer a firmer meatball, add an egg to mixture!)
- Season with pepper, then combine.
- Roll into 12 equal-sized meatballs (24 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.**
- Meanwhile, trim snap peas.
- 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.
- Reheat the same pan over medium.
- When 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 mix. Season with salt and pepper, to taste.
- Divide meatballs, roasted potatoes and snap peas between plates.
- Spoon thyme gravy over meatballs.
- Sprinkle remaining parsley over potatoes.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the beef.**
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.