Beef Meatballs in Balsamic Onion Gravy
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Beef Meatballs in Balsamic Onion Gravy

Beef Meatballs in Balsamic Onion Gravy

with Chive Mash and Peas

This delicious Beef Meatballs in Balsamic Onion Gravy has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Allergens:
Cereals containing gluten
Sulphites

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

3

Garlic Clove

1

Mixed Herbs

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

240

British Beef Mince

1

Onion

12

Balsamic Vinegar

(Contains Sulphites)

28

Red Wine Stock Paste

(Contains Sulphites)

1

Chives

120

Peas

Not included in your delivery

¼

Salt for the Breadcrumbs

2

Water for the Breadcrumbs

1

Plain Flour for the Gravy

250

Water for the Sauce

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Nutritional information

Energy (kcal)579 kcal
Energy (kJ)2423 kJ
Fat20.7 g
of which saturates8.5 g
Carbohydrate68.1 g
of which sugars14.6 g
Protein36.9 g
Salt3.06 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Large Saucepan
Lid
Baking Tray
Garlic Press
Large Bowl
Large Frying Pan
Kitchen Shears
Potato Masher

Instructions

Cook the Potatoes
1

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 for the potatoes.

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.

Get Mixing
2

Meanwhile, peel and grate one third of the garlic (or use a garlic press).

In a large bowl, combine the grated 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. Transfer the meatballs onto one side of a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake the Meatballs
3

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the baking tray. 

Bake the meatballs and garlic on the top shelf of your oven until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat.

Onion Gravy Time
4

Once the pan is hot, add the onion and cook, stirring often, until softened, 5-7 mins. Add the balsamic vinegar and allow to bubble away until evaporated, 1-2 mins.

Stir in the flour for the gravy (see pantry for amount) and cook for 1 min. Gradually stir in the water for the sauce (see pantry for amount), then stir in the red wine stock paste. Bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 7-8 mins. Add a splash of water if it's a little too thick.

Bring on the Chive Mash
5

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Once the potatoes are cooked, add the roasted garlic, a knob of butter and a splash of milk (if you have any). Mash until smooth. Season to taste with salt and pepper.

Finely chop the chives (use scissors if easier). Mix half of the chives into the mash.

When the meatballs are cooked, add them to the gravy alongside the peas. Mix well to combine and continue to cook until piping hot, 1-2 mins. 

Sprinkle and Serve
6

Share the mash between plates and spoon over the meatballs, peas and gravy.

Sprinkle over the remaining chopped chives to finish. 

Enjoy!