Meal Kit
Beef Meatballs in Creamy Onion Gravy
with smashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
The word "classic" gets thrown around a lot, but this meal certainly is a classic in the making. The gravy has all the hallmarks, with onion, garlic, and cream base coming together for a richness with a hint of the allium. There's also some smashed potatoes with spinach, and, of course, perfectly moist meatballs. Instant classic, right here.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Ground Beef
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4 fl. oz. Cream Sauce Base
- 1 Onion
- 2 oz. Baby Spinach
- 4 Garlic Cloves
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2 Tbsp. Panko Breadcrumbs
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⅓ oz. Butter
- ¼ oz. Dijon Mustard
- 1 tsp. Pot Roast Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZbz7P9
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Calories620
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Carbohydrates46g
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Net Carbs42g
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Fat33g
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Protein33g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming sixteen meatballs, working in batches.
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If using ground turkey, follow same instructions as ground beef in Steps 3 and 4, rolling occasionally until browned all over, 7-8 minutes, adding vegetables and cooking 2-3 minutes, then adding gravy and cooking until turkey reaches minimum internal temperature, 3-5 minutes.
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If using ground pork, follow same instructions as ground beef in Steps 3 and 4, rolling occasionally until browned all over, 6-7 minutes, adding vegetables and cooking 2-3 minutes, then adding gravy and cooking until pork reaches minimum internal temperature, 3-5 minutes.
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If using Impossible burger, follow same instructions as ground beef in Steps 3 and 4, rolling occasionally until browned all over, 5-6 minutes, adding vegetables and cooking 2-3 minutes, then adding gravy and cooking until heated through, 3-5 minutes.
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1 Start the Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and set aside. Reserve pot; no need to wipe clean.While potatoes boil, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Halve and peel onion. Cut halves into 1/4" dice.Mince garlic. -
3 Cook the Meatballs
In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.
After 1 minute, add ground beef, seasoning blend, and 1/4 tsp. salt. Stir to combine. Form mixture into eight evenly-sized meatballs.Place a medium non-stick pan over medium heat.Add meatballs to hot, dry pan and roll occasionally until browned all over, 5-6 minutes. -
4 Make the Sauce
Add half the onion (add more, if desired; remaining is yours to use as you please!) and half the garlic (reserve remaining for potatoes) to hot pan. Stir often until onion is lightly browned, 2-3 minutes.
Add mustard, half the cream base (reserve remaining for potatoes), 1 Tbsp. water, and a pinch of pepper. Cover and cook until gravy has thickened slightly and meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.Remove from burner. -
5 Finish Potatoes and Finish Dish
Return pot used to cook potatoes to medium-low heat. Add 1 tsp. olive oil and remaining garlic to hot pot. Stir constantly until fragrant, 1-2 minutes.
Add spinach and a pinch of salt. Stir until wilted, 1-2 minutes.Add potatoes, butter, 1/4 tsp. salt, a pinch of pepper, and remaining cream base. Gently mash until combined.If too thick, add potato cooking water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, topping meatballs with sauce from pan. Bon appétit!
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