Turkey Meatballs and Creamy Mash

Name: Turkey Meatballs and Creamy Mash with tomato spinach sauce
Total time: 45 min
Yield: 2
Cuisine: Irish
Ingredients: ½ sachet(s) Italian Herbs; 1 pack(s) Passata; 1 unit(s) Onion; 2 unit(s) Garlic; 60 grams Baby Spinach; 1 sachet(s) Worcester Sauce; 5 grams Parsley; 1 pack(s) Breadcrumbs; 600 grams Potatoes; 250 grams Turkey Mince; 1 sachet(s) Chicken Stock; 1 tsp Sugar; ½ tsp Salt; to taste Water; to taste Oil; to taste Salt; to taste Pepper; to taste Butter; to taste Milk (Optional)

with tomato spinach sauce

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The creamy mashed potato and tangy tomato sauce in this dish are standouts in their own right but even with this being the case, the juicy pork meatballs can't help but steal the show.

Tags:

Family Friendly

•Calorie Smart

Allergens:

Soya

•Cereals containing gluten

•Wheat

•Barley

The quantities provided above are averages only.

Total45 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ sachet(s)

Italian Herbs

1 pack(s)

Passata

1 unit(s)

Onion

2 unit(s)

Garlic

60 grams

Baby Spinach

1 sachet(s)

Worcester Sauce

(Contains: Soya)

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

600 grams

Potatoes

250 grams

Turkey Mince

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

Not included in your delivery

1 tsp

Sugar

½ tsp

Salt

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Milk (Optional)

Nutrition Values

Energy (kJ)2404 kJ

Energy (kcal)575 kcal

Fat2.6 g

of which saturates2.2 g

Carbohydrate93.4 g

of which sugars18.1 g

Dietary Fiber11.5 g

Protein40.9 g

Cholesterol0 mg

Salt2.86 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

Preheat the oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (peeling optional).
Place in a pot. Cover with water, 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, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Roughly chop the parsley (stalks and all).

In a large bowl, mix the breadcrumbs, half the garlic, (per 2P), 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
Add the pork mince and half a sachet of dried Italian herbs (per 2P).
Season with pepper and mix together by hand.
Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

NOTE: Swapping to turkey mince? Follow the recipe as written, replacing 'pork' with 'turkey' where necessary.

Pop the meatballs onto a lined baking tray.
When the oven is hot, bake on 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.

Place a pan over medium-high heat with a drizzle of oil.
Fry the onion and remaining garlic until slightly softened, 3-4 mins.
Add the stock, passata, Worcester sauce, 1 tsp sugar (per 2P) and 50ml water (per 2P). Simmer until slightly thickened, 5-7 mins.
Add the spinach and half the parsley.
Stir through the meatballs, season to taste with salt and pepper, then stir through a knob of butter.