Beef & Pork Meatballs in Mushroom Sauce

Name: Beef & Pork Meatballs in Mushroom Sauce with mash and cheesy pangrattato
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 1 pack(s) Breadcrumbs; 150 grams Mushrooms; 110 grams Creme Fraiche; 1 sachet(s) Chicken Stock; 600 grams Potatoes; 1 unit(s) Onion; 2 unit(s) Garlic; 2 sachet(s) Paprika; 240 grams Beef and Pork Mince; 1 unit(s) Grated Italian Style Hard Cheese; to taste Salt; to taste Pepper; to taste Oil; to taste Butter; to taste Milk (Optional)

with mash and cheesy pangrattato

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A mixture of beef and pork mince forms the basis of the baked-to-perfection meatballs in this dish. Creamy mash and crispy pangratatto offer a contrasting yet complementary side to a very cosy meal.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Wheat

•Milk

•Barley

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

150 grams

Mushrooms

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

600 grams

Potatoes

1 unit(s)

Onion

2 unit(s)

Garlic

2 sachet(s)

Paprika

(Contains: Mustard)

240 grams

Beef and Pork Mince

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)3923 kJ

Energy (kcal)938 kcal

Fat46 g

of which saturates23.8 g

Carbohydrate91.1 g

of which sugars8.4 g

Dietary Fiber9 g

Protein41.8 g

Cholesterol0 mg

Salt1.67 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Potato Masher

•Colander

Cooking Steps

Preheat the oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (peeling optional).
Place in a pot, cover with water and season with salt. Bring to the boil and cook until fork tender, 12-18 mins.
Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the mince, garlic, half the breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
Season with pepper and mix together by hand.
Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

Pop the meatballs onto a lined baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

Place a pan over medium-high heat with a drizzle of oil.
When hot, add the breadcrumbs.
Fry until crispy, 4-5 mins. Season to taste with salt and pepper.
Remove from the pan and set aside. Once cooled, mix with the Italian hard cheese.

Roughly chop the mushrooms.
Return the pan to a high heat with another drizzle of oil
Once hot, add mushrooms and cook until charred, 4-5 mins, shifting occasionally as they cook.
Remove from the heat and add the stock, paprika and creme fraiche.
Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.