Polish-Style Beef Meatballs with Dill-Mushroom Gravy
and Braised Cabbage and Creamy Mashed Potatoes- Wheat
- Sulphites
- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Fish
- Egg
- Crustaceans
Ingredients: Russet potato • Ground beef • Red cabbage • Mushrooms • Sour cream (milk) (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) • Carrot • Shallot • Red wine vinegar • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (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) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Dill • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
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
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans, May contain traces of allergens, Wheat, Barley, Milk, Oats, Rye, Sesame, Soy)
86 mL
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
1 unit(s)
Chicken Broth Concentrate
½ tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
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. 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.
- Meanwhile, peel, then finely chop shallots.
- Thinly slice mushrooms.
- Roughly chop dill.
- Heat a medium non-stick pan (large non-stick pan for 4 servings) over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, cabbage, carrots, half the vinegar (use all for 4 servings), 1/4 tsp salt, 1/2 tsp (1 tsp) sugar and 1/4 cup water.
- Reduce to medium, then cover and cook for 5-7 min, stirring often, until veggies are soft and liquid has absorbed.
- When veggies are done, transfer to a medium bowl. Cover to keep warm.
- Carefully wipe out pan.
- While veggies braise, line a baking sheet with parchment paper.
- In a large bowl, combine beef, breadcrumbs, half the shallots, half the Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) salt.
- Roll mixture into 12 (24) equal-sized meatballs and arrange on prepared baking sheet.
- Roast in the middle of the oven for 10-12 min, until golden and cooked through.**
- Meanwhile, drain and return potatoes to the same pot, off heat.
- Reheat the same pan from step 3 over medium.
- When hot, add 1 tbsp (2 tbsp) butter, mushrooms and remaining shallots. Cook for 4-6 min, stirring occasionally, until softened.
- Sprinkle Cream Sauce Spice Blend and remaining Dill-Garlic Spice Blend over top. Stir to coat.
- Add broth concentrate and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring often, until gravy thickens. (Tip: For a lighter gravy consistency, add more water, 1-2 tbsp at a time.)
- Mash half the sour cream and half the dill into potatoes until creamy. Season with salt and pepper.
- Divide mashed potatoes, braised veggies and meatballs between plates.
- Spoon dill-mushroom gravy over meatballs and potatoes.
- Dollop remaining sour cream over meatballs.
- Sprinkle remaining dill over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the unique flavors, especially the dill-mushroom gravy and meatballs. Some found the cabbage bland or overly vinegary.
- Ease of prep: The recipe was a bit time-consuming, but most found it manageable. Consider adding milk to the meatball mixture for better binding.
- Suggestions: Reduce vinegar and sugar in the cabbage; cook cabbage longer for better texture. Try substituting beets for cabbage for more flavor.
- Portions: Several customers wished for more mushroom gravy; consider making extra to serve alongside the dish.
