Gluten-Free-Friendly 2x Organic Beef Meatballs
with French Onion Gravy, Garlic Mashed Potatoes & Roasted Carrots4.0(273)
Calories
:
1180 kcalProtein
:
60g proteinTotal
:
35 minutesDifficulty
:
EasyEasy Prep
Allergens:
- Milk
Gluten-free-friendly beef meatballs, seasoned with our Fry Seasoning and bound with gluten-free breadcrumbs, are roasted until browned and served over creamy garlic herb mashed potatoes. A silky French onion gravy is spooned generously over the top. Roasted carrots round out this hearty, comforting plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
20 ounce
Organic Ground Beef
1 tablespoon
Cornstarch
6 unit
Potatoes
1 tablespoon
Fry Seasoning
1 unit
Onion
12 ounce
Carrot
¼ cup
Gluten-Free Breadcrumbs
2 unit
Beef Stock Concentrate
1 tablespoon
Herbes de Provence
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 tablespoon
Worcestershire Sauce
2 teaspoon
Dijon Mustard
Not included in your delivery
3 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories1180 kcal
Fat64 g
Saturated Fat26 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber9 g
Protein60 g
Cholesterol230 mg
Sodium2000 mg
Trans Fat2.5 g
Potassium2650 mg
Calcium200 mg
Iron9.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
- Peel and dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel, halve, and finely dice onion.
- In a small bowl, combine cornstarch and 2 TBSP water (4 TBSP for 4). Set aside for Step 6.
2
- Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil; cook until fork-tender, 15-20 minutes.
- Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot.
- Keep covered off heat until ready to mash in Step 7.
3
- Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4 servings). Roast on top rack 10 minutes (you’ll add more to the sheet then).
4
- While carrots roast, in a large bowl, combine breadcrumbs and 2 TBSP water (4 TBSP for 4 servings). Let sit until water has absorbed, about 1 minute.
- Add beef* and Fry Seasoning to bowl with breadcrumbs; season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. Gently combine, then form into 10-12 1½-inch meatballs (20-24 meatballs for 4).
5
- Once carrots have roasted 10 minutes, remove sheet from oven; carefully place meatballs on empty side of sheet and drizzle with oil. (For 4 servings, leave carrots roasting; place meatballs on a second lightly oiled baking sheet and roast on middle rack.)
- Return to top rack and roast until carrots are tender and meatballs are browned and cooked through, 12-14 minutes.
6
- Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4 servings) and a drizzle of oil in a medium pan over medium heat. Add onion and 1 tsp herbes de Provence (2 tsp for 4). Cook, stirring, until onion is softened, 3-4 minutes. (Be sure to measure the herbes de Provence—we sent more!)
- Stir in ¾ cup water (1¼ cups for 4), Worcestershire, stock concentrates, and mustard. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 1-2 minutes.
- Add reserved cornstarch mixture to pan with gravy and stir until thickened, about 30-60 seconds. Remove from heat; taste and season with salt and pepper. TIP: If gravy seems too thick, add a splash of water.
7
- Heat pot with cooked potatoes over low heat. Add garlic herb butter. Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
- Divide meatballs, mashed potatoes, and carrots between plates. Top meatballs with onion gravy and serve.
