Organic Beef Meatballs & Onion Gravy

🥘 Ingredients

• beef stock concentrate
  4 unit
• black pepper
  1 tsp
• butter
  7 tbsp
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• flour
  2 tbsp
• garlic powder
  2 tsp
• nutmeg
  1 tsp
• onion
  2 unit
• organic ground beef
  20 oz
• panko breadcrumbs
  ½ cup
• peas
  8 oz
• potatoes
  24 oz
• salt
  2 tbsp
• sour cream
  6 tbsp

🍳 Cookware

• box grater
• medium pot
• strainer
• potato masher
• large bowl
• baking sheet
• large pan
• whisk

1. 

   1

    Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Halve and peel onion ; grate one half on the largest holes of a box grater . Thinly slice remaining onion. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain through a strainer . Return potatoes to pot; using a potato masher , mash with half the sour cream (you'll use the rest later) and 2 TBSP butter (4 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and black pepper . Keep covered off heat until ready to serve.

   potatoes: 24 oz, onion: 2 unit, sour cream: 6 tbsp, butter: 7 tbsp, salt: 2 tbsp, black pepper: 1 tsp
2. 

   2

    While potatoes cook, in a large bowl , combine organic ground beef , grated onion, panko breadcrumbs , garlic powder , ¼ tsp nutmeg (½ tsp for 4 servings), salt (we used ¾ tsp, 1½ tsp for 4), and pepper. (You'll use more nutmeg later.) Form mixture into 10-12 1½-inch meatballs (20-24 for 4) and place on a baking sheet lightly oiled with cooking oil . Roast on top rack until browned and cooked through, 14-16 minutes.

   organic ground beef: 20 oz, panko breadcrumbs: ½ cup, garlic powder: 2 tsp, nutmeg: 1 tsp, cooking oil: 2 tsp
3. 

   3

    Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add peas and cook, undisturbed, until lightly browned, 2-3 minutes. Stir peas. Cook, stirring occasionally, until lightly charred, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   peas: 8 oz
4. 

   4

    Heat a drizzle of oil in same pan over medium heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until onion is browned and softened, 3-6 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) and cook, whisking with a whisk , until butter melts. Sprinkle flour over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.

   flour: 2 tbsp
5. 

   5

    Slowly whisk 1 cup water into pan with onion. Add beef stock concentrate , cream cheese , and ¼ tsp nutmeg (½ tsp for 4); whisk until cream cheese melts and gravy has thickened, 3-5 minutes. Remove from heat and whisk in remaining sour cream. Taste and season with salt and pepper. TIP: If gravy seems too thick, stir in a few splashes of reserved potato cooking liquid.

   beef stock concentrate: 4 unit, cream cheese: 4 tbsp
6. 

   6

    Add meatballs to pan with gravy; toss to coat. Divide mashed potatoes and meatballs and gravy between bowls. Top meatballs with peas and serve.