Plant-Based Ground Protein Meatballs and Thyme Gravy
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Plant-Based Ground Protein Meatballs and Thyme Gravy

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.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

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


1.5 tbsp


¼ tsp


3 tbsp


(Contains Milk)

½ tbsp

All-Purpose Flour*

(Contains Gluten)

0.13 tsp



Nutrition Values

Calories720 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber9 g
Protein26 g
Cholesterol35 mg
Sodium1550 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium175 mg
Iron7.5 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 flavored meatballs throughout!)
Form and roast meatballs
  • 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.**
Cook snap peas
  • 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.
Make gravy
  • 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.
Finish and serve
  • Divide meatballs, roasted potatoes and snap peas between plates.
  • Spoon thyme gravy over meatballs.
  • Sprinkle remaining parsley over potatoes.

Modularity step (under step 3)

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.