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Baked Meatballs and Mash

Baked Meatballs and Mash

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:

Hvede

•Egg

•Senf

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

5 grams

Parsley

1 sachet(s)

Ground Cumin

2 sachet(s)

Mayo

600 grams

Potatoes

240 grams

Irish Beef Mince

Not included in your delivery

¼ tsp

Salt

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2969 kJ

Energy (kcal)710 kcal

Fat26.9 g

of which saturates9.2 g

Carbohydrate85.3 g

of which sugars14.2 g

Protein32.9 g

Salt2 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.

Cooking Steps

Cook the Potatoes

1

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.

Shape the Meatballs

2

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.

Bake the Meatballs

3

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.
In the final 2 mins of cooking time, scatter the cheese over the top, return to the oven and allow to melt.

4

Trim the carrot, then halve lengthways (no need to peel).
Chop into roughly 1cm wide, 5cm long batons.

Glaze the Carrots

5

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.

6

Divide the meatballs and potatoes between plates.
Serve the honeyed carrots alongside.
Scatter the remaining parsley over the top.

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