Meatball and Roast Potato Bake

Name: Meatball and Roast Potato Bake with tender honeyed carrots
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Carrot; 1 sachet(s) Honey; 1 pack(s) Breadcrumbs; 5 grams Parsley; 1 sachet(s) Ground Cumin; 2 sachet(s) Mayo; 600 grams Potatoes; 240 grams Irish Beef Mince; 50 grams Grated Cheese; 65 grams Creme Fraiche; 2 tbsp Butter; 1 tbsp Flour; ½ tsp Pepper; ¼ tsp Salt; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with tender honeyed carrots

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What's not to love about succulent meatballs, creamy mash and sweet and tender carrots?

Tags:

Family Friendly

Allergens:

Wheat

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time40 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Carrot

1 sachet(s)

Honey

1 pack(s)

Breadcrumbs

(Contains: Wheat)

5 grams

Parsley

1 sachet(s)

Ground Cumin

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

600 grams

Potatoes

240 grams

Irish Beef Mince

50 grams

Grated Cheese

(Contains: Milk)

65 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

2 tbsp

Butter

1 tbsp

Flour

½ tsp

Pepper

¼ tsp

Salt

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)4373 kJ

Energy (kcal)1045 kcal

Fat54.6 g

of which saturates27.9 g

Carbohydrate96.7 g

of which sugars15.8 g

Dietary Fiber7.5 g

Protein41.2 g

Cholesterol0 mg

Salt3.11 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

•Baking Sheet with Baking Paper

•Pan with Lid

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Roughly chop the parsley (stalks and all).
Chop the potatoes into 2cm chunks.
On a lined baking tray, toss the potatoes with salt, pepper and a drizzle of oil.
Spread out in a single layer and cook until golden, 25-35 mins.

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

When the potatoes have cooked for 10 mins, add the meatballs to the baking tray.
Return to 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.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Place a large pan over high heat with a drizzle of oil.
Add the carrot and fry for 5-6 mins. Season with salt and pepper.
Add a splash of water, cover and cook until tender, 2-3 mins.
Once cooked, add the honey to the pan and toss to coat.

Place a pot over medium-high heat with a drizzle of oil.
Add 1 tbsp flour to the pot (per 2P). Stir in 100ml water (per 2P) a little at a time.
Bring to the boil, stirring, then simmer until thickened, 1-2 mins.
Remove from the heat and mix in the creme fraiche and cheese.
Stir until all the cheese has melted. Season with ½ tsp pepper (per 2P) and salt to taste.

Divide the meatballs and potatoes between plates. Drizzle the sauce over the top.
Serve the honeyed carrots alongside.
Scatter the remaining parsley over the top.
Add a dollop of mayo on the side for dipping.