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 broccoli florets.
Dried Italian Herbs
Chicken Stock Powder
Water for the Sauce
Bring a large saucepan of water to the boil on high heat. Chop the potatoes into 2cm chunks (no need to peel!). Add them to the water with a 0.25 tsp of salt. Bring back to the boil. Once boiling reduce the heat slightly and cook until the potatoes are 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. Preheat your oven to 200 °C.
Meanwhile, put the pork and beef mince into a large mixing bowl and season with salt and pepper. Add the Italian seasoning, panko breadcrumbs and 1 tbsp of water per person. 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: Wash your hands 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, 5-6 mins, turning occasionally. 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 cheese. When the meatballs are browned, add the onion and pancetta. Cook until the onion is soft, 4-5 mins, stirring occasionally.
Add the water (see ingredients for amount) and the stock powder to the meatballs. 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, halve any large broccoli florets and pop them on a baking tray. Drizzle with oil and season with salt and pepper. Roast in the oven until browned and tender, 15-18 mins.
Mash the potatoes then stir in the grated cheddar. Tip: Add a splash of milk 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 sauce until it is glossy and has thickened slightly, 1-2 mins. Share the mash between your plates and serve the broccoli florets alongside. Pop the meatballs on top of the mash and finish with a generous helping of gravy. Enjoy!