Turkey-Rosemary Meatballs and Onion Gravy
with Smashed Potatoes and Sugar Snap Peas
In this meal, classic stew flavour gets condensed into a quick, 30-min recipe! Creamy mash cradles rosemary-studded turkey meatballs doused in deeply savoury onion gravy. Crisp sweet peas bring it all together!
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.
Ingredients
250 g
Ground Turkey
350 g
Yellow Potato
113 g
Onion, sliced
2 unit
Beef Broth Concentrate
½ tsp
Dried Rosemary
113 g
Sugar Snap Peas
1 tbsp
All-Purpose Flour
(Contains Wheat)
½ tsp
Garlic Salt
¼ cup
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
4 tbsp
Milk*
(Contains Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. Trim sugar snap peas.
Add turkey, 1/4 tsp (1/2 tsp) rosemary and 1/4 tsp (1/2 tsp) garlic salt to the bowl with breadcrumb mixture. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange on an unlined baking sheet. Roast in the bottom of the oven until golden and cooked through, 8-10 min.**
Meanwhile, heat a large non-stick pan over medium heat. When hot, add sugar snap peas, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring occasionally, until peas are tender-crisp, 3-4 min. Season with pepper. Transfer peas to a plate, then cover to keep warm.
Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted. Add onions and 1/4 tsp (1/2 tsp) rosemary. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions. Cook, stirring often, until coated, 30 sec. Stir in broth concentrate and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until gravy thickens, 1-3 min. Remove the pan from heat. Season gravy with salt and pepper, to taste, then stir to combine.
Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season smashed potatoes with salt and pepper, to taste. Divide smashed potatoes, snap peas and meatballs between plates. Pour onion gravy over meatballs.
If you've opted to get turkey, prepare and cook it in the same way the recipe instructs you to prepare and cook the beef.**
