Rosemary Lean Beef Meatballs and Mash
with demi-glace sauce and salad
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
•Protein Rich
•Family Friendly
Allergens:
Sulphites
•Celery
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Cranberry Chutney
600 grams
Potatoes
1 unit(s)
Rosemary
1 unit(s)
Garlic
1 pack(s)
Breadcrumbs
1 unit(s)
Onion
1 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
240 grams
Irish Lean Beef Mince
120 grams
Salad Leaves
1 sachet(s)
Demi-Glace
(Contains: Celery)
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
Energy (kJ)2335 kJ
Energy (kcal)558 kcal
Fat7.1 g
of which saturates3.3 g
Carbohydrate87.9 g
of which sugars12.1 g
Dietary Fiber10.3 g
Protein36.8 g
Cholesterol0 mg
Salt3.03 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
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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 demi-glace 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.
5
- Chop the tomato into 2cm chunks.
- Trim the salad leaves and roughly chop.
- 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.
6
- Share the mash between plates.
- Spoon the meatballs and sauce on top.
- Serve tomato salad alongside.
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