Beef Meatballs in Smoky Tomato Sauce
with Garlic Mash and Mushrooms
Designed by our chefs for a balanced lifestyle, these Beef Meatballs in Smoky Tomato Sauce adds Mexican spices to the sauce for punchy and warming flavours. We're also using smoky base paste, made with smoked paprika and smoked salt, to bring rich smokiness to your dish.
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
4 unit(s)
Garlic Clove
450 grams
Potatoes
1 sachet(s)
Dried Oregano
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
15 grams
Honey
1 sachet(s)
Smoky Base 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
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 for the potatoes.
Peel the garlic cloves. Chop the potatoes into 2cm chunks (no need to peel).
When boiling, add the potatoes and half the garlic to the water and cook until you can easily slip a knife through, 15-18 mins.
Grate the remaining garlic (or use a garlic press).
In a large bowl, combine the grated garlic, dried oregano, 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 evenly-sized balls, 5 per person.
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: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Reduce the heat to medium, add the Mexican style spice mix and stir-fry for 30 seconds.
Add the passata, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
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) and mash the potatoes and garlic until smooth. Season with salt and pepper. Cover with a lid to keep warm.
When the meatballs have cooked, stir them into the sauce.
Stir the smoky base paste into the sauce. Taste and season with salt and pepper if needed.
Share the mash between bowls.
Spoon over the meatballs and sauce to finish.
Enjoy!
