Beef Meatballs and Mashed Potato
with a rich spinach sauce
A hearty dollop of buttery velvety mashed potato is a great place for any dish to begin. Layer on lashings of rich tomato sauce and a helping of succulent beef meatballs and you've got a meal that's satisfying, familiar, and nothing short of delicious.
Tags:
Family Friendly
Allergens:
Soya
•Wheat
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
240 grams
Beef Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Garlic
120 grams
Baby Spinach
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 pack(s)
Breadcrumbs
(Contains Wheat)
600 grams
Potatoes
Not included in your delivery
½ tsp
Sugar
½ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat19.7 g
of which saturates8.7 g
Carbohydrate86.8 g
of which sugars17.6 g
Dietary Fiber2.2 g
Protein33.6 g
Cholesterol0 mg
Salt4.37 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pan off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- In a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince and half a sachet of dried Italian herbs (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
4
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
5
- Place a pan over medium-high heat, with a drizzle of oil if needed.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, ½ tsp sugar (per 2P) and 50ml water (per 2P). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach, and cook until wilted, 1 min. Once cooked, add the meatballs and stir until warmed through, 1 min.
- Season to taste with salt and pepper. Stir through a knob of butter.
6
- Divide the creamy mashed potato between bowls.
- Top with meatballs and spinach sauce.
