Beyond Meat® Meatballs and Savoury Thyme Gravy
with Roasted Potatoes and Sugar Snap Peas
Beyond Meat® meatballs, potatoes and gravy are a classic combo! Need we say more? The easy thyme-onion gravy makes tonight's plate rich and flavourful. This dish is timeless and perfect for any night of the week!
Ingredients: Yellow potato • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Sugar snap peas • Yellow onion • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Herb mix (parsley, thyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
350 g
Yellow Potato
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
14 g
Parsley and Thyme
2 unit(s)
Garlic, cloves
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
½ tbsp
All-Purpose Flour*
(Contains Gluten)
3 tbsp
Milk*
(Contains Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Cut potatoes into 1-inch pieces.
- Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast potatoes in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Combine breadcrumbs, broth concentrate and 3 tbsp (6 tbsp) milk in a large bowl. (TIP: Be sure to mix the breadcrumb mixture evenly for better-flavoured meatballs throughout!)
- Add Beyond Meat® patties and half the garlic to the bowl with breadcrumb-milk mixture.
- Season with pepper, then combine.
- Roll into 12 (24) equal-sized meatballs. Arrange on a parchment-lined baking sheet.
- Roast in the top of the oven, until golden-brown and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 4-5 min.
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions. Cook, stirring occasionally, until softened, 3-4 min.
- Add beef stock powder, remaining garlic, remaining thyme and 1/2 tbsp (1 tbsp) flour.
- Cook, stirring often, until onions are coated, 1 min.
- Add 2/3 cup (1 1/3 cups) water and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer.
- Simmer, stirring often, until gravy reduces slightly, 2-3 min.
- Add half the parsley. Stir to combine. Season with salt and pepper, to taste.
- Divide Beyond Meat® meatballs, roasted potatoes and snap peas between plates.
- Spoon thyme gravy over meatballs.
- Sprinkle remaining parsley over potatoes.
If you've opted to get Beyond Meat®, prep and cook it in the same way the recipe instructs you to prep and cook the beef.**
