Linda McCartney Meatballs
with Mushroom Redcurrant Jelly and Red Wine Stew and Mash
- Sulphites
Ingredients
14 grams
Red Wine Stock Paste
(Contains: Sulphites)
25 grams
Redcurrant Jelly
150 grams
Sliced Mushrooms
125 grams
Baby Spinach
450 grams
Potatoes
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt.
Remove the packaging from the Linda McCartney veggie meatballs (apart from the metal tray).
Drizzle with a little oil and then bake them (in their tray) on the middle shelf of your oven until crispy on the outside, about 15 mins.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
Add the potatoes to the boiling water and simmer until tender, 12-15 mins.
Tip: The potatoes are cooked when you can easily slip a knife through them.
While the potatoes cook, heat a drizzle of oil in a frying pan on medium high heat.
Once hot, add the sliced mushrooms and a pinch of salt and pepper.
Stir fry until the mushrooms are browned, 3-5 mins.
Pour in the water (see ingredient list for amount).
Add the red wine stock pot and redcurrant jelly, stir to dissolve.
Bring to the boil and simmer until really nicely reduced, 2-3 mins
Add the spinach in handfuls and stir through to wilt.
Add the veggie meatballs to the sauce and stir to coat.
Once the potatoes are cooked, drain them in a colander and pop back in the pan.
Add some plant based milk and butter (if you have it, or you can use dairy if you prefer).
Add a pinch of salt and pepper, mash until smooth.
Add a splash of water to the sauce if it's evaporated too much.
Spoon the mash into wide bowls and serve the meatball stew and sauce alongside.
Enjoy!
