Cheesy Spiced Beef Meatballs
with mash and roasted broccoli
These Irish beef meatballs are infused with Cajun-inspired flavours for a subtle hint of spice. Served with perfectly tender broccoli and a hearty helping of creamy mashed potato, this is a dish that is warming, comforting and will leave you wanting more.
Tags:
Family Friendly
Allergens:
Milk
•Wheat
•Sulphites
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Garlic
1 unit(s)
Broccoli
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 pack(s)
Passata
240 grams
Irish Beef Mince
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3284 kJ
Energy (kcal)785 kcal
Fat29.1 g
of which saturates14.6 g
Carbohydrate88.3 g
of which sugars15.7 g
Dietary Fiber2.2 g
Protein44 g
Cholesterol0 mg
Salt3.8 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
Cooking Steps
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 pot 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
- While the potatoes cook, peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
3
- In a large bowl, combine the mince with half the Cajun spice, half the garlic, half the cheese and the breadcrumbs.
- Add 2 tbsp water (per 2P) and ¼ tsp salt (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.
4
- Pop the meatballs and broccoli onto a lined baking tray.
- Drizzle the broccoli with oil then season with salt and pepper.
- Bake on the top shelf of the oven until the broccoli is crispy and the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Add the remaining garlic and Cajun spice and cook until fragrant, 30 secs.
- Stir in passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P). Bring to the boil, lower the heat and simmer until thickened, 6-7 mins.
- Season to taste with salt and pepper. Add a splash of water if the sauce is too thick.
- Add the cooked meatballs to the sauce and simmer for 2-3 mins.
6
- When everything's ready, share the mash between plates.
- Top with the meatballs, spooning over the sauce from the pan.
- Serve the roasted broccoli alongside.
- Finish with a sprinkling of the remaining cheese.
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