Cajun Spiced Beef Meatballs
with cheesy mash and roasted broccoli
These Irish beef meatballs are infused with Cajun-inspired flavours for a subtle hint of spice. Served with perfectly tender broccoli and a hearty helping of cheesy mashed potato, this is a dish that is warming, comforting and will leave you wanting more.
Tags:
Family Friendly
Allergens:
Milk
•Wheat
•Sulphites
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Garlic
1 unit(s)
Broccoli
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 pack(s)
Passata
250 grams
Beef Mince
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Sugar
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3698 kJ
Energy (kcal)884 kcal
Fat36.9 g
of which saturates15.7 g
Carbohydrate92.8 g
of which sugars14.6 g
Dietary Fiber2.3 g
Protein45 g
Cholesterol0 mg
Salt4.72 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
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- 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 pot off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Add half the cheese and season with salt and pepper. Cover to keep warm.
2
- While the potatoes cook, peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
3
- In a large bowl, combine the mince with half the Cajun spice, half the garlic and the breadcrumbs.
- Add 2 tbsp water and ¼ tsp salt (double both 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.
4
- Pop the meatballs and broccoli onto a lined baking tray.
- Drizzle the broccoli with oil then season with salt and pepper.
- Bake on the top shelf of the oven until the broccoli is crispy and the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
5
- Place a pan over medium-high heat with a drizzle of oil. Add the remaining garlic and Cajun spice and cook until fragrant, 30 secs.
- Stir in passata, stock, ½ tsp sugar and 100ml water (double both for 4p).
- Bring to the boil, lower the heat and simmer until thickened, 6-7 mins.
- Season to taste with salt and pepper. Add a splash of water if the sauce is too thick.
- Add the cooked meatballs to the sauce and simmer for 2-3 mins.
6
- When everything's ready, share the cheesy mash between plates.
- Top with the meatballs, spooning over the sauce from the pan.
- Serve the roasted broccoli alongside.
- Finish with a sprinkling of the remaining cheese.
