Beef Meatballs in Onion & Redcurrant Sauce
with Cheesy Mash and Tenderstem® Broccoli
These delicious Beef Meatballs in Onion & Redcurrant Sauce have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
450
Potatoes
1
Italian Style Herbs
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
Beef Mince
½
Red Onion
30
Mature Cheddar Cheese
(Contains Milk)
150
Tenderstem Broccoli
28
Red Wine Stock Paste
(Contains Sulphites)
25
Redcurrant Jelly
Not included in your delivery
100
Water for the Sauce
2
Water for the Breadcrumbs
¼
Salt for the Meatballs
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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. When cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.
While the potatoes cook, put the Italian style herbs and panko breadcrumbs into a large bowl. Add the water for the breadcrumbs (see ingredients for amount) and mix together. Add the beef mince, then season with the salt for the meatballs (see ingredients for amount) and pepper. Using your hands, mix everything together until well combined. Shape the mixture into evenly sized balls (5 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray and drizzle with oil. 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, heat a drizzle of oil in a medium saucepan on medium-high heat. Halve, peel and thinly slice the red onion. Once the oil is hot, add the onion and cook until softened, 4-5 mins, stirring occasionally.
While the onion cooks, 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 thick broccoli stems lengthways. Bring another saucepan of water with 1/2 tsp salt to the boil on high heat for the broccoli.
When the onion has softened, stir in the water for the sauce (see ingredients for amount), red wine stock paste and redcurrant jelly. 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 the sauce has reduced, remove from the heat. Share the meatballs and cheesy mash between your plates (reheat first if needed). Spoon over the onion and redcurrant sauce, then serve with the broccoli alongside. Enjoy!
