Beef Meatballs in Spicy Cajun Leek and Tomato Sauce
with Cheesy Mash and Roasted Broccoli
Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.
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.
Ingredients
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Garlic Clove
200 grams
Broccoli Florets
1 unit(s)
Leek
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 sachet(s)
Cajun Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt.
While it comes up to the boil, chop the potatoes into 2cm chunks (peel first if you prefer). Peel and grate the garlic (or use a garlic press).
Halve any large broccoli florets. Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince, half the garlic and half the Cajun spice mix (add less if you'd prefer things milder).
Season with pepper and mix together with your hands.
Roll into even-sized balls, 5 per person, then pop them onto on side of a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the broccoli to the other side of the meatball tray. Drizzle the broccoli with oil, season with salt and pepper and toss to coat.
Bake on the top shelf of your oven until the meatballs are browned and cooked through and the edges of the broccoli are crispy and slightly charred, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
If you'd prefer to boil your broccoli, boil it in step 5 for 3-4 mins, until tender, while the sauce simmers.
Meanwhile, grate the cheese.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Then, add the remaining garlic and cook until fragrant, 30 secs.
Stir in the passata, chicken stock paste, water for the sauce (see pantry for amount), a pinch of sugar and the remaining Cajun spice mix (add less if you'd prefer things milder).
Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any).
Mash until smooth then mix in the cheese and season with salt and pepper. Cover with a lid to keep warm.
When the meatballs are cooked, stir them into the sauce and simmer for 1 min. Remove from the heat and season with salt and pepper.
When everything's ready, share the meatballs out between your plates, spooning over all the sauce from the pan.
Serve the cheesy mash and roasted broccoli alongside.
Enjoy!
