with a rich spinach sauce
A hearty dollop of buttery velvety mashed potato is a great place for any dish to begin. Layer on lashings of rich tomato sauce and a helping of succulent beef meatballs and you've got a meal that's satisfying, familiar, and nothing short of delicious.
Allergens
Utensils
Tags
Irish Beef Mince
240 grams
Italian Herbs
0.5 sachet(s)
Passata
1 pack(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Baby Spinach
120 grams
Worcester Sauce
1 sachet(s)
Beef Stock
1 sachet(s)
Breadcrumbs
1 pack(s)
Potatoes
600 grams
Sugar
0.5 tsp
Salt
0.5 tsp
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pan off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- In a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef 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.
- 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.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium-high heat, with a drizzle of oil if needed.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, ½ tsp sugar (per 2P) and 50ml water (per 2P). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach, and cook until wilted, 1 min. Once cooked, add the meatballs and stir until warmed through, 1 min.
- Season to taste with salt and pepper. Stir through a knob of butter.
- Divide the creamy mashed potato between bowls.
- Top with meatballs and spinach sauce.
2795
kJ
Energy (kJ)
668
kcal
Energy (kcal)
19.7
g
Fat
8.7
g
of which saturates
86.8
g
Carbohydrate
17.6
g
of which sugars
2.2
g
Dietary Fiber
33.6
g
Protein
0
mg
Cholesterol
4.37
g
Salt
