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 and onion gravy. The perfect accompaniment? Cheesy mash of course, rich with cheddar and a side of sweet tenderstem broccoli.
Dried Italian Herbs
Chicken Stock Powder
Tenderstem Broccoli ®
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 potato with a potato masher then stir in the grated cheddar. TIP: Add a splash of milk and a knob of butter if you have some. 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!