Meatballs & Creamy Onion Gravy
with Charred Asparagus & Mashed Potatoes
- Milk
- Wheat
Calling all comfort food fans! Wait…who isn’t a fan?! This week’s selection ticks all of the feel-good boxes. Warmly spiced meatballs, à la Sweden, draped in rich and creamy onion sauce; check! Fluffy, sour cream mashed spuds and buttery, skillet charred peas; check, check! The only thing missing is your fave dining companion. And we won’t tell if you enjoy this meal in your PJs!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Ground Beef
8 ounce
Asparagus
2 unit
Beef Stock Concentrate
½ teaspoon
Nutmeg
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
5 unit
Potatoes
Not included in your delivery
3 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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 half the onion 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.
Return potatoes to pot and 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 pepper.
Keep covered off heat until ready to serve.
Trim and discard woody bottom ends from asparagus. (Save peas for another use.)
While potatoes cook, in a large bowl, combine beef*, grated onion, panko, 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 meatballs for 4) and place on a lightly oiled baking sheet.
Roast on top rack until browned and cooked through, 14-16 minutes.
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.
Swap in asparagus for peas.
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, until butter melts.
Sprinkle flour over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.
Slowly whisk 1 cup water (1½ cups for 4 servings) into pan with onion. Add stock concentrates, cream cheese, and ¼ tsp nutmeg (½ tsp for 4); whisk until cream cheese melts and gravy has thickened, 3-5 minutes.
Add meatballs to pan with gravy; toss to coat.
Divide mashed potatoes between bowls. Top with meatballs and peas. Serve.
Top meatballs with asparagus.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy onion gravy is the highlight — rich, savory, and a perfect match for the warmly spiced meatballs 🍲. A few found the nutmeg a touch strong; reduce it slightly if you prefer a milder spice profile.
- Ease of prep: This is a satisfying but multi-step recipe that dirties several pots; set aside more time than a typical weeknight meal.
- Suggestions: Serve over egg noodles instead of mashed potatoes for a classic Swedish meatball feel. Note that the recipe mentions using only half the sour cream in the mash but never specifies when to use the rest — stir it into the gravy for extra creaminess.
- Leftovers: This is a hearty, filling dish; portions are generous and the gravy keeps well for reheating the next day.
Reviews from our home cooks
The substitute the green peas for asparagus and I roasted them in the oven. Chefs kiss. I also did not use the nutmeg for the meatballs I just seasoned with salt, pepper, and garlic. If I had any complaints it would be the portion size of the meatballs. I made small meatballs according to the directions but only got 8 meatballs for 2 servings.
Cook asparagus gently or it will dry up/swivel up. If over cooked it can also get stringy. Every thing else was great in kit.
This was just OK - the meatballs fell apart a little bit but had good flavor. The sauce was very creamy and went well with the mashed potatoes.
Very minor issue. Step 1 says to use half the sour cream and that the rest would be used later. The sour cream is never referenced again.
Taste: impeccable! Ingredients: not healthy, please get rid of the maltodextrin in the beef stock concentrate.
This is an incredibly rich dish. I had to add sauerkraut to get through it.
This is one of the most delicious ones and such a good comfort food
Very tasty, peas aren't our favorite so we left them out but it was very good.
Absolutely delicious. Simple but stick to your ribs meal. My fave!
Had to doctor up the sauce a bit, it was a little flat otherwise
