with roast potatoes and 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 roast potatoes, this is a dish that is warming, comforting and will leave you wanting more.
Allergens
Utensils
Tags
Grated Cheese
50 grams
Garlic
2 unit(s)
Broccoli
1 unit(s)
Breadcrumbs
1 pack(s)
Passata
1 pack(s)
Cajun Spice Mix
2 sachet(s)
Beef Stock
1 sachet(s)
Baby Potatoes
500 grams
Irish Lean Beef Mince
240 grams
Salt
0.25 tsp
Sugar
0.5 tsp
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- 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 potatoes 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.
2356
kJ
Energy (kJ)
563
kcal
Energy (kcal)
15.2
g
Fat
8.7
g
of which saturates
60.3
g
Carbohydrate
21.6
g
of which sugars
8.4
g
Dietary Fiber
46.1
g
Protein
0
mg
Cholesterol
3.45
g
Salt
with cranberry chutney and green beans