Beef Meatballs and Mashed Potato
with a rich spinach sauce
A hearty dollop of buttery velvety mashed potato is a great place for any dish to begin. Layer on lashings of rich tomato sauce and a helping of succulent beef meatballs and you've got a meal that's satisfying, familiar, and nothing short of delicious.
The quantities provided above are averages only.
Ingredients
250 grams
Irish Beef Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Garlic
60 grams
Baby Spinach
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Beef Stock
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains Wheat)
3 unit(s)
Potatoes
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pan off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Place a large pan over medium heat (no oil).
- Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
- In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
- Add the beef mince and half the dried Italian herbs (double for 4p).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, five per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the beef meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
- Return the pan to medium-high heat, with a drizzle of oil if needed.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock powder, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach and half the parsley. Add the meatballs and cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter.
- Divide the creamy mashed potato between bowls.
- Top with meatballs and spinach sauce.
- Garnish with a sprinkling of the remaining parsley and a scattering of toasted pine nuts.
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