Gluten-Free Friendly Meatballs & French Onion Gravy

with Garlic Mashed Potatoes & Roasted Carrots

Allergens: Milk

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Cornstarch

    1 tablespoon

  • Fry Seasoning

    1 tablespoon

  • Potatoes

    16 ounce

  • Onion

    1 unit

  • Carrot

    12 ounce

  • Gluten-Free Breadcrumbs

    ¼ cup

  • Ground Beef

    10 ounce

  • Beef Stock Concentrate

    2 units

  • Herbes de Provence

    1 tablespoon

  • Garlic Herb Butter

    2 tablespoon

  • Worcestershire Sauce

    1 tablespoon

  • Dijon Mustard

    2 teaspoon

  • Black Pepper

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

Cooking steps
1
  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
  • Peel and dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel, halve, and finely dice onion.
  • In a small bowl, combine cornstarch and 2 TBSP water (4 TBSP for 4). Set aside for Step 6.
Ingredient Quantities

  • Cornstarch

    1 tablespoon

  • Potatoes

    16 ounce

  • Onion

    1 unit

  • Carrot

    12 ounce

2
  • Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil; cook until fork-tender, 15-20 minutes.
  • Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot.
  • Keep covered off heat until ready to mash in Step 7.
Ingredient Quantities

  • Potatoes

    16 ounce

  • Salt

    1 teaspoon (tsp)

3
  • Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4 servings). Roast on top rack 10 minutes (you’ll add more to the sheet then).
Ingredient Quantities

  • Carrot

    12 ounce

  • Salt

    1 teaspoon (tsp)

4
  • While carrots roast, in a large bowl, combine breadcrumbs and 2 TBSP water (4 TBSP for 4 servings). Let sit until water has absorbed, about 1 minute.
  • Add beef* and Fry Seasoning to bowl with breadcrumbs; season with salt (we used ¾ tsp; ½ tsp for 4) and pepper. Gently combine, then form into 10-12 1½-inch meatballs (20-24 meatballs for 4).
Ingredient Quantities

  • Fry Seasoning

    1 tablespoon

  • Carrot

    12 ounce

  • Salt

    1 teaspoon (tsp)

5
  • Once carrots have roasted 10 minutes, remove sheet from oven; carefully place meatballs on empty side of sheet and drizzle with oil. (For 4 servings, leave carrots roasting; place meatballs on a second lightly oiled baking sheet and roast on middle rack.)
  • Return to top rack and roast until carrots are tender and meatballs are browned and cooked through, 12-14 minutes.
Ingredient Quantities

  • Carrot

    12 ounce

6
  • Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4 servings) and a drizzle of oil in a medium pan over medium heat. Add onion and 1 tsp herbes de Provence (2 tsp for 4). Cook, stirring, until onion is softened, 3-4 minutes. (Be sure to measure the herbes de Provence—we sent more!)
  • Stir in ¾ cup water (1¼ cups for 4), Worcestershire, stock concentrates, and mustard. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 1-2 minutes.
  • Add reserved cornstarch mixture to pan with gravy and stir until thickened, about 30-60 seconds. Remove from heat; taste and season with salt and pepper. TIP: If gravy seems too thick, add a splash of water.
Ingredient Quantities

  • Cornstarch

    1 tablespoon

  • Onion

    1 unit

  • Herbes de Provence

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

7
  • Heat pot with cooked potatoes over low heat. Add garlic herb butter. Using a potato masher or fork, mash potatoes, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Season with salt and pepper.
  • Divide meatballs, mashed potatoes, and carrots between plates. Top meatballs with onion gravy and serve.
Ingredient Quantities

  • Potatoes

    16 ounce

  • Onion

    1 unit

  • Carrot

    12 ounce

  • Garlic Herb Butter

    2 tablespoon

  • Salt

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)