Prep & mash potatoes: <\/strong><\/p>\n Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n Dice potatoes<\/strong> into \u00bd-inch pieces. Halve and peel onion<\/strong>, grate one half on the largest holes of a box grater. Thinly slice the remaining onion<\/strong>.<\/p>\n Place potatoes<\/strong> 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 \u00bd cup potato cooking liquid<\/strong>, then drain.<\/p>\n Return potatoes<\/strong> to pot and mash with half the sour cream<\/strong> (you\u2019ll use the rest later) and 2 TBS butter<\/strong> until smooth and creamy, adding splashes of reserved potato cooking liquid<\/strong> as needed. Season with salt<\/strong> and pepper<\/strong>.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Form & roast meatballs: <\/strong><\/p>\n While potatoes<\/strong> cook, in a large bowl, combine beef<\/strong>, grated onion<\/strong>, panko<\/strong>, garlic powder<\/strong>, \u00bc tsp nutmeg<\/strong>, \u00be tsp salt<\/strong>, and pepper<\/strong>. (You\u2019ll use more nutmeg<\/strong> later.)<\/p>\n Form mixture into 10-12 1\u00bd-inch meatballs<\/strong> and place on a lightly oiled baking sheet.<\/p>\n Roast on top rack until browned and cooked through, 14-16 minutes.<\/p>\n Char peas: <\/strong><\/p>\n Meanwhile, melt 1 TBS butter<\/strong> in a large pan over medium-high heat. Add peas<\/strong> and cook, undisturbed, until lightly browned, 2- to 3-minutes.<\/p>\n Stir peas. Cook, stirring occasionally, until lightly charred, 1- to 2-minutes more.<\/p>\n Turn off heat, transfer to a plate. Wipe out pan.<\/p>\n Start gravy: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in the same pan over medium heat. Add sliced onion<\/strong> and a pinch of salt<\/strong>, cook, stirring occasionally, until onion<\/strong> is browned and softened, 3- to 6-minutes.<\/p>\n Add 1 TBS butter<\/strong> and cook, whisking, until butter<\/strong> melts.<\/p>\n Sprinkle flour<\/strong> over onion<\/strong>, cook, whisking constantly, until lightly browned, 1- to 2-minutes.<\/p>\n Finish gravy: <\/strong><\/p>\n Slowly whisk 1 cup water into pan with onion. Add stock concentrates<\/strong>, cream cheese<\/strong>, and \u00bc tsp nutmeg<\/strong>, whisk until cream cheese<\/strong> melts and gravy has thickened, 3- to 5-minutes.<\/p>\n Remove from heat<\/strong> and whisk in remaining sour cream<\/strong>. Taste and season with salt<\/strong> and pepper<\/strong>.<\/p>\n Tip:<\/strong> If gravy<\/strong> seems too thick, stir in a few splashes of reserved potato cooking liquid<\/strong>.<\/p>\n Finish & serve: <\/strong><\/p>\n Add meatballs<\/strong> to pan with gravy<\/strong>, toss to coat.<\/p>\n Divide mashed potatoes<\/strong> and meatballs<\/strong> and gravy<\/strong> between bowls. Top meatballs<\/strong> with peas<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Charred Peas & Mashed Potatoes Yield: 2 Warmly spiced meatballs, draped in rich and creamy onion sauce! Fluffy, sour cream mashed potatoes and buttery, skillet charred peas, Prep: 5 Cook: 35 12oz potatoes 10oz ground beef 1tsp nutmeg 2oz beef stock concentrates 1onion 3TBS sour cream \u00bccup panko breadcrumbs 1tsp garlic powder 4oz peas 1TBS flour 2TBS cream cheese salt & pepper 2tsp cooking oil 4TBS butter potato masher box grater Prep & mash potatoes: Adjust rack to top…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/06\/MeatballsCreamyOnionGravyServe.jpg?resize=300%2C171\")
<\/p>\n