with tender honeyed carrots
What's not to love about succulent meatballs, creamy mash and sweet and tender carrots?
Allergens
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
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.
- Divide the meatballs and potatoes between plates.
- Serve the honeyed carrots alongside.
- Scatter the remaining parsley over the top.
- Add a dollop of mayo on the side for dipping.
2969
kJ
Energy (kJ)
710
kcal
Energy (kcal)
26.9
g
Fat
9.2
g
of which saturates
85.3
g
Carbohydrate
14.2
g
of which sugars
0
g
Dietary Fiber
32.9
g
Protein
0
mg
Cholesterol
2.01
g
Salt
