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Meatballs and Bacon & Onion Gravy
Meatballs and Bacon & Onion Gravy

Meatballs and Bacon & Onion Gravy

with Cheesy Mash and Roasted Broccoli

Recipe Development Team
Recipe Development TeamPublished on September 15, 2021
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These Meatballs and Bacon & Onion Gravy are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Italian Style Herbs

Dried Italian Herbs

10

Panko Breadcrumbs

(Contains: Cereals containing gluten)

120

British Pork Mince

120

British Beef Mince

½

Red Onion

30

Mature Cheddar Cheese

(Contains: Milk)

60

British Smoked Bacon Lardons

200

Broccoli Florets

10

Chicken Stock Paste

25

Redcurrant Jelly

Not included in your delivery

125

Water for the Sauce

2

Water for the Breadcrumbs

Nutritional information

Energy (kcal)642 kcal
Energy (kJ)2686 kJ
Fat30 g
of which saturates12 g
Carbohydrate53 g
of which sugars8 g
Protein41 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Medium Saucepan
•Colander
•Knife
•Large Bowl
•Baking Tray
•Plate
•Spoon
•Grill Pan
•Grater
•Potato Masher

Cooking Instructions and Tips

Cook the Potatoes
1

Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp of salt to the boil. Chop the potatoes into 2cm chunks (no need to peel). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. When cooked, drain in a colander and return to the pan, off the heat.

Make the Meatballs
2

Meanwhile, put the Italian herbs and panko breadcrumbs into a large bowl. Add the water for the meatballs (see ingredients for amount) and mix together. Add the pork and beef mince, season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 5 per person. IMPORTANT: Wash your hands after handling raw meat.

Cook the Meatballs
3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the meatballs and fry until browned all over and cooked through, 5-6 mins. Meanwhile, halve, peel and thinly slice the red onion. When the meatballs are browned, transfer to a plate. Drain any remaining fat from the pan, then add the onion and bacon lardons. Cook until the onion is soft, 4-5 mins, stirring occasionally. IMPORTANT: Cook lardons thoroughly. Meanwhile, halve any large broccoli florets and pop them on a baking tray. Drizzle with oil and season. Roast in the oven until browned and tender, 15-18 mins.

Sauce and Simmer
4

Add the meatballs back into the pan. Add the water (see ingredients for amount) and the stock paste to the meatballs. Stir together well then lower the heat. Cover with a lid or foil and simmer until the meatballs are cooked, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Cheesy Mash
5

Meanwhile, grate the cheese. Mash the potatoes then stir in the grated cheese. TIP: Add a splash of milk and a knob of butter if you have it. Season to taste. Keep warm with the lid on while you finish off.

Finish Off
6

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!

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