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'Pulpety' Style Beef Meatballs in Dill Gravy
'Pulpety' Style Beef Meatballs in Dill Gravy

'Pulpety' Style Beef Meatballs in Dill Gravy

with Braised Cabbage and Creamy Mash

Allergens:
Wheat
Sulphites
Barley
Milk
Oats
Rye
Sesame
Soy

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Russet Potato

113 g

Red Cabbage, shredded

56 g

Carrot, julienned

113 g

Mushrooms

1 unit(s)

Shallot

7 g

Dill

10 g

Cream Sauce Spice Blend

4 g

Dill-Garlic Spice Blend

2 tbsp

Italian Breadcrumbs

2 unit(s)

Sour Cream

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

tbsp

Unsalted Butter*

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Nutrition Values

Calories670 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate68 g
Sugar11 g
Dietary Fiber7 g
Protein37 g
Cholesterol105 mg
Sodium1060 mg
Trans Fat1 g
Potassium1900 mg
Calcium175 mg
Iron6 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.

Utensils

Peeler
Large Pot
Measuring Spoons
Medium Non-Stick Pan
Parchment Paper
Baking Sheet
Large Bowl
Colander
Measuring Cups
Potato Masher

Cooking Steps

1
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. 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-high. Simmer uncovered for 10-12 min, until fork-tender.
2
  • Meanwhile, peel, then finely chop shallots.
  • Thinly slice mushrooms.
  • Roughly chop dill.
3
  • Heat a MEDIUM non-stick pan (large pan for 4 servings) over medium-high.
  • When hot, add 1 tbsp (2 tbsp) butter, cabbage, carrots, 1/2 tsp (1 tsp) sugar and 2 tbsp (1/4 cup water). Season with salt and pepper. Cook for 5-7 min stirring often until veggies are soft and liquid has absorbed.

 

4
  • While veggies braise, line a baking sheet with parchment paper.
  • In a large bowl, combine ground beef, breadcrumbs, half the shallots, half the Dill Garlic Spice Blend and 1/4 tsp (1/2 tsp) salt. 
  • Roll mixture into 10 (20) equal-sized meatballs and arrange on prepared baking sheet.
  • Roast in the middle  of the oven for 10 - 12 min or until browned and cooked through.**
  • Drain and return potatoes to the same pot, off heat. 
5

 

  • When veggies are done, transfer to a plate. Cover to keep warm. 
  • Wipe out pan.
  • Reheat pan over medium.
  • When hot, add 1 tbsp (2 tbsp) butter and mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
  • Sprinkle Cream Sauce Spice Blend and remaining Dill Garlic Spice Blend. Stir to coat. 
  • Add broth concentrate and __ cup water. Cook for 2-3 min, stirring often until gravy thickens.
6
  • Mash sour cream and half the dill into potatoes until creamy. Season with salt and pepper.
  • Divide mash, veggies and meatballs between plates.
  • Spoon mushroom gravy over meatballs and mash.
  • Sprinkle remaining dill over top.