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 dish that's satisfying, familiar, and nothing short of delicious.
Allergens
Utensils
Tags
Irish Beef Mince
250 grams
Italian Herbs
0.5 sachet(s)
Passata
1 pack(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Baby Spinach
60 grams
Worcester Sauce
1 sachet(s)
Beef Stock
1 sachet(s)
Parsley
5 grams
Breadcrumbs
1 pack(s)
Potatoes
3 unit(s)
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
Milk
to taste
- 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.
- 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, 2 tbsp water and ½ tsp salt (double both for 4p).
- Add the beef mince and half the dried Italian herbs (double for 4p).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, five per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the beef meatballs until browned all over and cooked through, shifting frequently, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Once cooked, remove from the pan and cover to keep warm.
- Return the pan to medium-high heat, with a drizzle of oil if needed.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock powder, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer until slightly thickened, 5-7 mins.
- Stir in the spinach and half the parsley. Add the meatballs and cook until warmed through, 1-2 mins.
- 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.
- Garnish with a sprinkling of the remaining parsley.
3149
kJ
Energy (kJ)
753
kcal
Energy (kcal)
26.8
g
Fat
9.8
g
of which saturates
90.1
g
Carbohydrate
16.2
g
of which sugars
2.2
g
Dietary Fiber
33.5
g
Protein
0
mg
Cholesterol
4.27
g
Salt
