Beef Meatballs and Redcurrant Sauce
with Cheesy Mash and Broccoli
- Cereals containing gluten
- Milk
- Sulphites
- Celery
These Beef Meatballs and Redcurrant Sauce are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
450
Potatoes
2
Garlic Clove
1
Italian Style Herbs
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
240
British Beef Mince
30
Mature Cheddar Cheese
(Contains: Milk)
200
Broccoli Florets
15
Red Wine Jus Paste
(Contains: Sulphites, Celery)
25
Redcurrant Jelly
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 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.
Once cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, Italian style 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.
Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
Add a knob of butter and a splash of milk (if you have any) to the cooked potatoes and mash until smooth.
Stir in the grated cheese, then season to taste with salt and pepper. Cover with a lid to keep warm and set aside.
Halve any large broccoli florets. Bring another saucepan of water with 1/2 tsp salt to the boil.
In a small saucepan, stir together the red wine jus, redcurrant jelly and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 7-8 mins.
Meanwhile, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, drizzle with a little oil and season with salt and pepper.
Once your sauce has reduced, remove from the heat.
Share the meatballs and cheesy mash between your plates (reheat the mash first if needed), then spoon over the redcurrant sauce.
Serve the broccoli florets alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The redcurrant sauce is a standout, winning over many who were initially sceptical; the meatballs are well-seasoned and flavourful when the herb blend hits the mark.
- Ease of prep: The recipe is straightforward and family-friendly, though juggling three pans simultaneously can feel rushed, especially when timing the broccoli water alongside the sauce.
- Suggestions: Start a separate pan of water for the broccoli at the same time as the sauce to avoid delays; consider using the air fryer for the meatballs at 200°C for around 10 minutes for a quicker, evenly cooked result. Adding a little onion or grated carrot to the mince, or a pinch of nutmeg to the mash, are popular ways to boost flavour. If the sauce turns out too thin, a small amount of cornflour mixed with water can help it thicken. Use less of the herb blend if you prefer a milder flavour, as some find the full amount overpowering.
- Next-day meals: Some reviewers noted the mince quantity made it difficult to roll the full number of meatballs, and suggested the portion works more comfortably as two to three larger balls per person rather than five smaller ones.
- Portions: The potato quantity can feel a little short for two people, so consider supplementing with an extra potato or two if you prefer a generous mash.
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