Meal Kit

Beef Meatballs in Creamy Onion Gravy

with smashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Yellow Onion
  • 2 oz. Baby Spinach
  • 4 Garlic Cloves
  • Info
    2 Tbsp. Panko Breadcrumbs
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    680
  • Carbohydrates
    48g
  • Fat
    39g
  • Protein
    34g
  • Sodium
    1470mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 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

  • If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming sixteen meatballs, working in batches.

  • 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.

  • 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.

  • 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.

  1. 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. 2

    Prepare the Ingredients

    Coarsely chop spinach.

    Halve and peel onion. Cut halves into 1/4" dice.

    Mince garlic.

  3. 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. 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. 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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