with tender honeyed carrots
What's not to love about succulent meatballs, creamy mash and sweet and tender carrots?
Allergens
Utensils
Tags
Carrot
2 unit(s)
Honey
1 sachet(s)
Breadcrumbs
1 pack(s)
Parsley
5 grams
Ground Cumin
1 sachet(s)
Mayo
2 sachet(s)
Potatoes
600 grams
Irish Beef Mince
240 grams
Grated Cheese
50 grams
Creme Fraiche
65 grams
Butter
2 tbsp
Flour
1 tbsp
Pepper
0.5 tsp
Salt
0.25 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the parsley (stalks and all).
- Chop the potatoes into 2cm chunks.
- On a lined baking tray, toss the potatoes with salt, pepper and a drizzle of oil.
- Spread out in a single layer and cook until golden, 25-35 mins.
- In a large bowl, combine the cumin, half the parsley, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P), then add the mince.
- Season with pepper and mix together with by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- When the potatoes have cooked for 10 mins, add the meatballs to the baking tray.
- Return to 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.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Place a large pan over high heat with a drizzle of oil.
- Add the carrot and fry for 5-6 mins. Season with salt and pepper.
- Add a splash of water, cover and cook until tender, 2-3 mins.
- Once cooked, add the honey to the pan and toss to coat.
- Place a pot over medium-high heat with a drizzle of oil.
- Add 1 tbsp flour to the pot (per 2P). Stir in 100ml water (per 2P) a little at a time.
- Bring to the boil, stirring, then simmer until thickened, 1-2 mins.
- Remove from the heat and mix in the creme fraiche and cheese.
- Stir until all the cheese has melted. Season with ½ tsp pepper (per 2P) and salt to taste.
- Divide the meatballs and potatoes between plates. Drizzle the sauce over the top.
- Serve the honeyed carrots alongside.
- Scatter the remaining parsley over the top.
- Add a dollop of mayo on the side for dipping.
4379
kJ
Energy (kJ)
1047
kcal
Energy (kcal)
55
g
Fat
27.9
g
of which saturates
95.7
g
Carbohydrate
16
g
of which sugars
8.3
g
Dietary Fiber
41.8
g
Protein
0
mg
Cholesterol
2.65
g
Salt
