Turkey-Rosemary Meatballs and Onion Gravy
with Smashed Potatoes and Sugar Snap Peas
In this meal, classic stew flavours get condensed into a quick 30-minute recipe. Creamy mash cradles rosemary-studded meatballs doused in savoury onion gravy. Crisp sweet peas bring it all together.
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
250 g
Ground Turkey
350 g
Yellow Potato
113 g
Onion, sliced
2 unit(s)
Beef Broth Concentrate
1 unit(s)
Rosemary, sprig
113 g
Sugar Snap Peas
½ tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
4 tbsp
Italian Breadcrumbs
(Contains Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain Sulphites, Tree nuts, Triticale, Egg, Crustaceans, Fish, Mustard, Peanuts)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
Not included in your delivery
¼ tsp
Pepper*
4 tbsp
Milk*
(Contains Milk)
4 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside.
- Strip 1/2 tbsp (1 tbsp) rosemary leaves from stems, then finely chop.
- Trim sugar snap peas.
- Add turkey, half the rosemary and 1/4 tsp (1/2 tsp) garlic salt to the bowl with breadcrumb mixture. Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange on an unlined baking sheet.
- Roast in the bottom of the oven until golden and cooked through, 8-10 min.**
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add sugar snap peas, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) garlic salt.
- Cook, stirring occasionally, until peas are tender-crisp, 4-5 min.
- Season with pepper.
- Transfer peas to a plate, then cover to keep warm.
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted.
- Add onions and remaining rosemary. Cook, stirring occasionally, until softened, 3-4 min.
- Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 30 sec.
- Stir in broth concentrate and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until gravy thickens, 1-3 min.
- Remove the pan from heat.
- Season gravy with salt and pepper, to taste, then stir to combine.
- Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks.)
- Season smashed potatoes with salt and pepper, to taste.
- Divide smashed potatoes, snap peas and meatballs between plates.
- Pour onion gravy over meatballs.
If you've opted to get turkey, prep and cook it in the same way the recipe instructs you to prep and cook the beef.**