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Meatballs & Creamy Onion Gravy

Meatballs & Creamy Onion Gravy

with Philadelphia Cream Cheese, Charred Peas & Mashed Potatoes

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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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


1 unit

Yellow Onion

3 tablespoon

Sour Cream


10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs


1 teaspoon

Garlic Powder

1 teaspoon


4 ounce


1 tablespoon



2 unit

Beef Stock Concentrate

2 tablespoon



Not included in your delivery

2 teaspoon

Cooking Oil

4 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories910 kcal
Fat60 g
Saturated Fat30 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber7 g
Protein36 g
Cholesterol185 mg
Sodium1460 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.
Utensilsarrow down iconarrow down icon
Box Grater
Medium Pot
Potato Masher
Large Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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• 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. • 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.


• 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 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.


• 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, Philadelphia 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.


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

Ground Beef is fully cooked when internal temperature reaches 160°.