Rosemary Beef Meatballs and Mash
with red wine jus and salad
A hint of something herby in this dish comes in the form of rosemary, which is mixed into the pork meatballs in this hearty recipe. Rosemary is a robust herb that pairs particularly well with pork, and it's certainly a standout in this dish.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
1 sachet(s)
Cranberry Chutney
600 grams
Potatoes
1 unit(s)
Rosemary
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
(Contains: Wheat)
1 unit(s)
Onion
40 grams
Salad Leaves
1 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Irish Beef Mince
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (no need to peel).
- Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins. Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- In a large bowl, mix rosemary, mince, garlic, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand. Roll into evenly-sized balls, 3-4 per person.
- Pop onto a (separate) lined baking tray. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.
- Bake on the top shelf of the oven until browned outside and cooked through, 12-15 mins.
NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion and fry until softened, 4-5 mins.
- Stir in the red wine jus and cranberry chutney.
- Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
- When the meatballs are cooked through, add them to the sauce and toss to coat.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Chop the tomato into 2cm chunks.
- Pop the tomato into a salad bowl along with balsamic glaze, a drizzle of oil, salt and pepper.
- Just before serving, add the salad leaves to the bowl and toss to coat.
- Share the mash between plates.
- Spoon the meatballs and sauce on top.
- Serve tomato salad alongside.
