---
title: Organic Beef Meatballs & Onion Gravy
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/organic-beef-meatballs-onion-gravy-6542883baa83c24f3b0273ed
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
tags:
  - Easy Prep
rating: 4.5
rating_count: 18300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The nutmeg divides opinions - some love its unique warmth while others find it overpowering or odd-tasting.
  - theme: Ease of prep
    text: Takes much longer than the stated 35 minutes, with many reporting an hour or more of active cooking time.
nutrition:
  calories: 910
  protein: 36
  fat: 59
  saturated fat: 29
  carbohydrates: 60
  sugar: 11
  fiber: 6
  cholesterol: 180
  sodium: 1460
  trans fat: 2
  potassium: 1380
  calcium: 110
  iron: 5.2
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/Beef/organic-beef-meatballs-onion-gravy.avif"
---
![Step 1](step-1.jpg)
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice @potatoes{24%oz} into ½-inch pieces. Halve and peel @onion{2%unit}; 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 through a #strainer{}.
Return potatoes to pot; using a #potato masher{}, mash with half the @sour cream{6%tbsp} (you'll use the rest later) and 2 TBSP @butter{7%tbsp} (4 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with @salt{6%tsp} and @black pepper{1%tsp}.
Keep covered off heat until ready to serve.

![Step 2](step-2.jpg)
While potatoes cook, in a #large bowl{}, combine @organic ground beef{20%oz}, grated onion, @panko breadcrumbs{½%cup}, @garlic powder{2%tsp}, ¼ tsp @nutmeg{1%tsp} (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 #baking sheet{} lightly oiled with @cooking oil{2%tsp}.
Roast on top rack until browned and cooked through, 14-16 minutes.

![Step 3](step-3.jpg)
Meanwhile, melt 1 TBSP butter in a #large pan{} over medium-high heat. Add @peas{8%oz} 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.

![Step 4](step-4.jpg)
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 with a #whisk{}, until butter melts.
Sprinkle @flour{2%tbsp} over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.

![Step 5](step-5.jpg)
Slowly whisk 1 cup water into pan with onion. Add @beef stock concentrate{4%unit}, @cream cheese{4%tbsp}, 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.

![Step 6](step-6.jpg)
Add meatballs to pan with gravy; toss to coat.
Divide mashed potatoes and meatballs and gravy between bowls. Top meatballs with peas and serve.