Beef Meatballs and Redcurrant Sauce
with Cheesy Mash and Broccoli
This Beef Meatballs and Redcurrant Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
450
Potatoes
2
Garlic Clove
1
Mixed Herbs
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
60
Mature Cheddar Cheese
(Contains Milk)
200
Broccoli Florets
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
25
Redcurrant Jelly
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat. Cover with a lid to keep warm.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
Add a knob of butter and a splash of milk (if you have any) to the cooked potatoes and mash until smooth.
Stir in the grated cheese, then season to taste with salt and pepper. Cover with a lid to keep warm and set aside.
Halve any large broccoli florets. Bring another saucepan of water with 1/2 tsp salt to the boil.
Meanwhile, pour the water for the sauce (see pantry for amount) into another small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste and redcurrant jelly, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
At the same time, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, drizzle with a little oil and season with salt and pepper.
Once your sauce has reduced, remove from the heat.
Share the meatballs and cheesy mash between your plates (reheat the mash first if needed), then spoon over the redcurrant sauce.
Serve the broccoli florets alongside.
Enjoy!
