Turkey Meatballs and Savoury Thyme Gravy
with Roasted Potatoes and Sugar Snap Peas
Turkey 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
350 g
Yellow Potato
113 g
Sugar Snap Peas
½ unit(s)
Yellow Onion
7 g
Parsley and Thyme
2 unit(s)
Garlic, cloves
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
250 g
Ground Turkey
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
All-Purpose Flour*
(Contains Gluten)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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 turkey 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 the pan is 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.
