Meatballs and Bacon & Onion Gravy
with Cheesy Mash and Roasted Broccoli
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
