Mega Meatballs and Cheesy Mash
with Pancetta and Onion Gravy
Britain meets Italy in this delicious culinary collaboration. Our meatballs are made with beef and pork mince, seasoned with Italian herbs and crunchy panko breadcrumbs for a deliciously light texture and cooked in a pancetta lardons and onion gravy. The perfect accompaniment? Cheesy mash of course, rich with cheddar and a side of sweet tenderstem® broccoli.
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
120
Pork Mince
120
Beef Mince
½
Dried Italian Herbs
12.5
Panko Breadcrumbs
½
Red Onion
30
Mature Cheddar Cheese
(Contains Milk)
60
Bacon Lardons
1
Chicken Stock Powder
150
Tenderstem Broccoli
25
Redcurrant Jelly
Not included in your delivery
125
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put a large saucepan of water with a pinch of salt on to boil. Chop the potato into 2cm chunks (no need to peel) and add to the pan. Bring back to the boil. Once boiling reduce the heat slightly and cook until the potato is tender, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. When cooked, drain in a colander and return to the pan, off the heat.
Meanwhile, put the pork and beef mince into a large mixing bowl and season with salt and pepper. Add the Italian herbs and panko breadcrumbs. Use your hands to mix the seasonings into the meat then shape into small balls (5 per person). TIP: Make sure you roll them well in the palms of your hands to prevent them falling apart when cooking. IMPORTANT: Remember to wash your hands and equipment after handling raw meat
Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the meatballs and cook until browned all over, turning occasionally, 5-6 mins. TIP: Do this in batches if necessary, you want the meatballs to brown not stew! Meanwhile, halve, peel and thinly slice the red onion. Grate the cheddar cheese. When the meatballs are browned, add the onion and pancetta. Cook until the onion is soft, 4-5 mins. Stir occasionally.
Add the water (see ingredients for amount) and the stock powder. Stir then lower the heat. Cover the pan with a lid or foil and simmer until the meatballs are cooked through, 7-8 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, pop the tenderstem® broccoli on a baking tray. Drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until browned and tender, 8-10 mins.
Mash the potatoes then stir in the grated cheddar. TIP: Add a splash of milk if you have it and a knob of butter if you have it. Season to taste with salt and pepper. Keep warm with the lid on while you finish off.
When the meatballs are cooked through, remove the lid and stir in the redcurrant jelly. Increase the heat and bubble the gravy until it is glossy and has thickened slightly, 1-2 mins. Share the cheesy mash between your plates and serve the tenderstem® alongside. Pop the meatballs on top of the mash and finish with a generous amount of the onion gravy. Enjoy!
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