Organic Beef Meatballs & Onion Gravy
with Charred Peas & 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)
10 ounce
Organic Ground Beef
12 ounce
Potatoes
1 unit
Onion
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Beef Stock Concentrate
1 teaspoon
Nutmeg
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 tablespoon (tbsp)
Butter
(Contains: Milk)
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 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, 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.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The nutmeg divides opinions — some love its unique warmth while others find it overpowering or odd-tasting.
- Ease of prep: Takes much longer than the stated 35 minutes, with many reporting an hour or more of active cooking time.
- Suggestions: Start gravy with half the water and add as needed to prevent thinness; reduce salt in meatballs to avoid oversalting.
- Leftovers: Reheats beautifully and many found portions generous enough to stretch into extra meals.
- Recipe clarity: Instructions mention using remaining sour cream "later" but never specify when — add it to the gravy.
Reviews from our home cooks
This is probably my favorite meal on here. I will get it as often as I can. The onion gravy is delectable, creamy, and is the perfect topping for the dish. The meatballs are easy to make and the mashed potatoes are the perfect pairing and delicious!
I absolutely loved the onion gravy meatballs with mashed potatoes-they were a total hit! The rich gravy and tender meatballs were just divine. Plus, the peas added a delightful sweet touch to the meal. Trust me, you won't want to miss out on this delicious combination!
This was an excellent meal. I used real garlic in the meatballs. Vidalia onions are the best. The creamy onion gravy with peas was nice.
Amazing dinner, love it. The gravy with onions was awesome, tasty meatballs & mashed potatoes and loved the buttered peas. I'll be ordering this one again.
This was good and the charred peas were a new (to me) way to serve peas. It was a nice dish overall. I didn't have a grater, so the onion in the meatball portion was too large (even attempting a fine dice), which caused the consistency of the meat to be off.
This was a simply outstanding dish! I'm a very good cook & my personal dishes have always been very rich & full flavored. The meatballs & creamy onion gravy is very similar to a recipe of mine I've used for 40 years. Bravo!
The nutmeg in the creamy onion gravy gave it a very pleasant Eastern European touch, and the peas added some needed freshness. Would get again!
Delicious comfort food. Easy prep (we roast the potatoes, just as good) & the peas really adds that perfect touch. Enough gravy for potatoes & meatballs too.
We didn't use the peas. But the meatballs with gravy & mashed potatoes were very good. The grated onions didn't go very well. Next time I'll just dice them.
New recipe for us! Made a little more gravy and added another vegetable on the side. The peas were a yummy addition. Also added a few extra spices to my meatballs. Loved it!
