Beef Meatballs and Mashed Potato
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Beef Meatballs and Mashed Potato

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.

Family Friendly
Total Time45 minutes
Cooking Time30 minutes


Serving amount

240 grams

Beef Mince

1 pack(s)


1 unit(s)


1 unit(s)


60 grams

Baby Spinach

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 sachet(s)

Beef Stock

5 grams


1 pack(s)


(Contains Wheat)

600 grams


10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

1 sachet(s)

Dried Thyme

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)


Nutrition Values

Energy (kJ)2846 kJ
Energy (kcal)680 kcal
Fat21.6 g
of which saturates8.7 g
Carbohydrate84.9 g
of which sugars16.3 g
Dietary Fiber2.2 g
Protein33.7 g
Cholesterol0 mg
Salt2.54 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.


Potato Masher
Pot with Lid


Make the Mash
  • 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. 
Get Prepped
  • 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.

Form the Meatballs
  • In a large bowl, mix the breadcrumbs, 2 tbsp water and ½ tsp salt (double both for 4p).
  • Add the beef mince and the dried thyme.
  • 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.
Fry the Meatballs
  • 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.
Simmer the Sauce
  • 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.
Garnish and Serve
  • 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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