There’s something about meatballs… They are everywhere at the moment. So after an afternoon recently spent at a certain furniture store we thought we’d do this national dish our way. Made with the finest, seasonal ingredients and a little veg added to make this the perfect weeknight or weekend winter comfort food the whole house will love.
40 Minutes. Just 478 Calories Per Serve. Total amazeballs!
Serves 2 - 1.2kg
300g premium beef mince
1 free range egg
1 celery stick
1/4 tablespoon all spice
1/4 tablespoon nutmeg
3 medium potatoes (500g)
1/4 cup breadcrumbs
2 sprigs parsley
100g button mushrooms
1 small beef stock cube
1 tub philadelphia cream cheese
1 teaspoon flour
(olive oil, butter, salt & pepper not included)
Prepare potatoes for mash
Fill ¾ of a large pot with water, add a generous pinch of salt. Cover and bring to the boil. Peel potatoes, rinse and cut into bite sized pieces. Once the water is boiling add potatoes and boil for 15 minutes.
Prepare & cook meatballs
In a bowl, combine the beef mince, breadcrumbs, egg, spices, salt and pepper. Grate celery into a seperate bowl and squeeze to remove excess liquid. Then combine well with rest of mixture. Divide mince into equal portions and roll into golf ball sized pieces. Place a large non stick pan on a medium to high heat with 2 tablespoons of olive oil. Lightly brown the meatballs on all sides but do not cook through completely. Remove and place on a plate lined with a paper towel. Keep pan aside with juices to make gravy.
Thinly slice mushrooms. Place stock cube in a small jug and add 1 cup of hot tap water whilst stirring until dissolved. Return pan to the heat and add mushrooms, sprinkle them with flour and sauté for 1 - 2minutes. Pour in stock, add the philadelphia and season to taste. Stir continuously and bring back to the boil. Return the meatballs to the pan, reduce heat to a simmer and cover to cook for a further 5 minutes. Cover (with lid or foil) and set aside to rest for 2 - 3minutes.
Once the potatoes are cooked, add butter to your taste and a splash of milk. Mash until smooth and creamy.
Plate mash then top with meatballs and gravy. Finish with a sprinkle of finely chopped parsley.
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