Beef Meatballs and Cheesy Mash
with Rich Onion Sauce and Broccoli
- Wheat
- Cereals containing gluten
- Sulphites
- Celery
- Milk
- Egg
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
200 grams
Broccoli Florets
1 unit(s)
Red Onion
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
½ tsp
Sugar for the Onions
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until the edges are crispy and slightly charred, 12-15 mins.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Pour the water for the sauce (see pantry for amount) into the onions and bring to the boil on high heat.
Stir in the red wine jus paste, then lower the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
Once cooked, drain the potatoes in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Stir in the cheese, then season with salt and pepper. Cover with a lid to keep warm and set aside.
Just before serving, stir the cooked meatballs into the sauce.
Once your sauce has reduced, remove from the heat.
Share the meatballs, onion sauce and cheesy mash between your plates (reheat the mash first if needed).
Serve the broccoli florets alongside.
Enjoy!
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