Oregano Beef Meatballs and Sweet Potato Mash
with Garlicky Green Beans and Cheddar Cheese
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
1 unit(s)
Baking Potato
1 unit(s)
Sweet Potato
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
150 grams
Green Beans
1 sachet(s)
Roasted Spice and Herb Blend
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Salt
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the all the potatoes into 2cm chunks (peel first if you prefer). Peel and grate the garlic (or use a garlic press).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, in a large bowl, combine one third of the garlic, 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. 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. Trim the green beans.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in half of the remaining garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Transfer to a bowl, cover to keep warm.
Pop the pan back on medium- high heat, with a drizzle of oil. Add the remaining garlic and roasted spice and herb blend, cook for 30 secs.
Stir through the passata and chicken stock paste, cook for, 2-3 mins.
Season with salt, pepper and sugar (see pantry for amount), if needed.
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 until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once everything is ready, share the mash between your plates.
Serve the meatballs and garlicky green beans alongside.
Spoon the tomato sauceonto the meatballs and top with a scattering of cheese.
Enjoy!
