Smoky Baked Meatballs and Cheese
with Chestnut Mushrooms, Mashed Potato and Baby Leaf Salad
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
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
40 grams
Mature Cheddar Cheese
(Contains Milk)
125 grams
Chestnut Mushrooms
1 carton(s)
Tomato Passata
1 sachet(s)
Dried Oregano
1 sachet(s)
Smoky Base Paste
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
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 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.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic. 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. Thinly slice the mushrooms.
Heat a drizzle of oil in a large saucepan on high heat. When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the remaining garlic and fry until fragrant, 30 secs.
Mix in the passata, oregano, water and sugar for the sauce (see pantry for amount). Bring to a boil and simmer until thickened, 6-7 mins.
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.
When the meatballs are cooked, stir them into the sauce along with the smoky base paste and butter (see pantry for amount). Simmer for 2-3 mins more.
Taste, season with salt and pepper if needed. Add a splash of water if a little thick.
Share the mash between your bowls. Spoon over the mushroom sauce and meatballs. Sprinkle over the cheese.
Serve the baby leaves on the side and drizzle over the balsamic glaze to finish.
Enjoy!
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