with mash and roasted broccoli
These Irish beef meatballs are infused with Cajun-inspired flavours for a subtle hint of spice. Served with perfectly tender broccoli and a hearty helping of creamy mashed potato, this is a dish that is warming, comforting and will leave you wanting more.
Allergens
Utensils
Tags
Potatoes
600 grams
Grated Cheese
50 grams
Garlic
2 unit(s)
Broccoli
1 unit(s)
Breadcrumbs
1 pack(s)
Passata
1 pack(s)
Irish Beef Mince
240 grams
Cajun Spice Mix
2 sachet(s)
Beef Stock
1 sachet(s)
Salt
0.25 tsp
Sugar
0.5 tsp
Salt
to taste
Oil
to taste
Pepper
to taste
Water
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 pot 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.
- While the potatoes cook, peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- In a large bowl, combine the mince with half the Cajun spice, half the garlic, half the cheese and the breadcrumbs.
- Add 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. IMPORTANT: Wash hands and equipment after handling raw mince.
- Pop the meatballs and broccoli onto a lined baking tray.
- Drizzle the broccoli with oil then season with salt and pepper.
- Bake on the top shelf of the oven until the broccoli is crispy and the meatballs are 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.
- Add the remaining garlic and Cajun spice and cook until fragrant, 30 secs.
- Stir in passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P). Bring to the boil, lower the heat and simmer until thickened, 6-7 mins.
- Season to taste with salt and pepper. Add a splash of water if the sauce is too thick.
- Add the cooked meatballs to the sauce and simmer for 2-3 mins.
- When everything's ready, share the mash between plates.
- Top with the meatballs, spooning over the sauce from the pan.
- Serve the roasted broccoli alongside.
- Finish with a sprinkling of the remaining cheese.
3284
kJ
Energy (kJ)
785
kcal
Energy (kcal)
29.1
g
Fat
14.6
g
of which saturates
88.3
g
Carbohydrate
15.7
g
of which sugars
2.2
g
Dietary Fiber
44
g
Protein
0
mg
Cholesterol
3.8
g
Salt
