Swedish Meatballs
with mashed potatoes & creamy gravy
Comfort on a plate – nothing beats perfectly-seasoned meatballs blanketed in a smooth, savoury gravy. It wouldn't be the same without a bed of mashed potatoes to help soak up all the flavour.
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
227 g
Ground Beef
460 g
Russet Potato
1 tbsp
Beef Stock Powder
(Contains: Soy, Sulphites)
170 g
Brussels Sprouts
56 mL
Cream
(Contains: Milk)
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
2 tbsp
Garlic-Breadcrumb Spice Blend
(Contains: Milk, Wheat)
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
1.5 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut potatoes into 1-inch pieces. To a large pot, add potatoes and enough water to cover by 1 inch. Season with salt. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook for 12-14 min, stirring occasionally, until tender. Strain and return potatoes to the pot, off heat. Add 1/4 cup (1/2 cup) milk and 1 tbsp (2 tbsp) butter. Mash into a rustic texture, then season with salt and pepper, to taste.
Meanwhile, prepare a parchment-lined baking sheet. To a large bowl, add beef, Garlic-Breadcrumb Spice Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form beef mixture into 8 equal-sized meatballs (16 meatballs for 4 portions). On the prepared baking sheet, arrange meatballs. Roast on the middle rack of the oven for 10-14 min, until cooked through.
Meanwhile, in a medium bowl, combine 3/4 cup (1 1/2 cups) water and beef stock powder.
Meanwhile, trim ends, then halve Brussels sprouts (quarter if larger).To another parchment-lined baking sheet, add Brussels sprouts and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast on the middle rack of oven for 16-18 min, until tender and golden-brown.
In a large non-stick pan, heat 1/2 tbsp (1 tbsp) butter over medium heat. When butter is melted, add Gravy Spice Blend. Cook for 30 sec, stirring often, to toast. Add beef gravy base. Increase heat to medium-high. Simmer for 3-5 min, whisking often, until gravy thickens. Remove the pan from heat. Add cream. Whisk until combined. (TIP: For a thinner gravy, add water, 1 tbsp at a time, until desired consistency is reached!)
Plate mashed potatoes and meatballs. Spoon creamy gravy over top. Serve Brussels sprouts alongside. Enjoy!
