Lean Beef Meatballs in Creamy Chive Sauce
with chips and green beans
Oven-baked pork meatballs are cooked to juicy perfection then smothered in a creamy chive-infused sauce and served up alongside crisp green beans and hand-cut chips for a classic and comforting weeknight meal.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 pack(s)
Breadcrumbs
(Contains: Wheat)
150 grams
Green Beans
5 grams
Chives
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
240 grams
Irish Lean Beef Mince
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
to taste
Butter (Optional)
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Peel and grate the garlic (or use a garlic press).
- In a large bowl, combine pork mince, breadcrumbs and half the garlic.
- Add in ¼ tsp salt (per 2P), 2 tbsp water (per 2P) and half a sachet of Italian herbs (per 2P).
- Season with pepper and mix together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
- Roll into evenly-sized balls, 3-4 per person. Pop onto a separate lined baking tray.
NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.
- Trim the green beans.
- Roughly chop the chives (use scissors if you prefer).
- When the chips are halfway through cooking, turn the tray then pop the meatballs into the oven.
- Bake until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- When 10 mins of cooking time remain, boil a pot of salted water.
- When boiling, add the green beans and cook until tender, 3-5 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Season with salt and pepper, add a knob of butter (if you have any to hand). Set aside and cover to keep warm.
TIP: To save time you can also boil the water in your kettle.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the remaining garlic and cook until fragrant, 30 secs.
- Stir in the creme fraiche, stock and 75ml water (per 2P).
- Bring to the boil and simmer until slightly thickened, 1-2 mins.
- Once thickened, stir in three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.
- When everything is ready, stir the cooked meatballs through the creamy sauce (reheating the sauce if necessary).
- Share the meatballs and sauce between plates.
- Sprinkle over as much of the remaining chives as you like.
- Serve with chips and green beans alongside.
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