Beef Meatballs in Onion & Redcurrant Sauce

Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, Italian style herbs, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Roll the mince 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, 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 large broccoli florets. Bring another saucepan of water with 1/2 tsp salt to the boil.

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.