Beef Meatballs in Balsamic Onion Gravy

Name: Beef Meatballs in Balsamic Onion Gravy with Chive Mash and Peas
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 3 Garlic Clove**; 1 Mixed Herbs; 10 Panko Breadcrumbs; 240 British Beef Mince; 1 Onion; 12 Balsamic Vinegar; 28 Red Wine Stock Paste; 1 Chives; 120 Peas; ¼ Salt for the Breadcrumbs; 2 Water for the Breadcrumbs; 1 Plain Flour for the Gravy; 250 Water for the Sauce

with Chive Mash and Peas

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This delicious Beef Meatballs in Balsamic Onion Gravy has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

Allergens:

Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

Mixed Herbs

Panko Breadcrumbs

(Contains: Cereals containing gluten)

240

British Beef Mince

Onion

Balsamic Vinegar

(Contains: Sulphites)

Red Wine Stock Paste

(Contains: Sulphites)

Chives

120

Peas

Not included in your delivery

Salt for the Breadcrumbs

Water for the Breadcrumbs

Plain Flour for the Gravy

250

Water for the Sauce

Nutritional information

Energy (kcal)579 kcal

Energy (kJ)2423 kJ

Fat20.7 g

of which saturates8.5 g

Carbohydrate68.1 g

of which sugars14.6 g

Protein36.9 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Lid

•Baking Tray

•Garlic Press

•Large Bowl

•Large Frying Pan

•Kitchen Shears

•Potato Masher

Instructions

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 for the potatoes.

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 one third of the garlic (or use a garlic press).

In a large bowl, combine the grated 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. Transfer the meatballs onto one side of a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the baking tray.

Bake the meatballs and garlic on the top shelf of your oven until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the onion and cook, stirring often, until softened, 5-7 mins. Add the balsamic vinegar and allow to bubble away until evaporated, 1-2 mins.

Stir in the flour for the gravy (see pantry for amount) and cook for 1 min. Gradually stir in the water for the sauce (see pantry for amount), then stir in the red wine stock paste. Bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 7-8 mins. Add a splash of water if it's a little too thick.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Once the potatoes are cooked, add the roasted garlic, a knob of butter and a splash of milk (if you have any). Mash until smooth. Season to taste with salt and pepper.

Finely chop the chives (use scissors if easier). Mix half of the chives into the mash.

When the meatballs are cooked, add them to the gravy alongside the peas. Mix well to combine and continue to cook until piping hot, 1-2 mins.