Gravy-Smothered Meatballs with Thyme Mashed Potatoes and Roasted Green Beans

There’s nothing quite like a plate of tender meatballs draped in a luscious gravy, served alongside creamy mashed potatoes and crisp green beans. This recipe brings all the cozy, comforting flavors of a home-cooked meal to your table without the fuss.

We’ve crafted the perfect balance of savory beef, aromatic thyme and a silky gravy that ties everything together. Whether you’re cooking for family or just treating yourself, this dish is sure to satisfy those hearty cravings.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1-inch pieces. Trim green beans. Pick thyme leaves from stems; discard stems. Finely chop onion. Mince garlic. Thinly slice scallions, separating white and green parts.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, 15-20 minutes. Drain and return to pot.
3. Meanwhile, on a baking sheet, toss green beans with a drizzle of oil, salt and pepper. Roast until tender and slightly charred, 12-15 minutes.
4. In a large bowl, combine ground beef, panko, half the fry seasoning, half the thyme, half the scallion whites, 1 tsp salt and pepper. Form into 12-14 meatballs.
5. Heat a large skillet over medium-high heat with 1 tbsp oil. Add meatballs and cook until browned on all sides, about 5-7 minutes. Transfer to a plate.
6. In the same skillet, melt 2 tbsp butter over medium heat. Add onion and remaining scallion whites; cook until softened, 2-3 minutes. Add garlic and cook 30 seconds. Sprinkle flour over and stir for 1 minute.
7. Whisk in 1 cup water, beef stock concentrate, remaining fry seasoning and remaining thyme. Bring to a simmer, scraping up browned bits. Return meatballs to skillet, reduce heat to low and simmer until meatballs are cooked through and gravy thickens, 5-7 minutes. Season with salt and pepper.
8. Mash potatoes with sour cream, remaining 1 tbsp butter and salt to taste. Stir in remaining scallion greens.
9. Serve meatballs and gravy over mashed potatoes with roasted green beans on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well, though the meatballs may be slightly less juicy. Add a tablespoon of olive oil to the mixture for moisture.

How do I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and substitute the flour with a gluten-free all-purpose blend or cornstarch (mixed with water) to thicken the gravy.

Can I prepare the meatballs ahead of time?

Absolutely. Shape the meatballs and refrigerate them up to a day in advance. Cook as directed when ready.