with tomato spinach sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Baby Spinach
60 grams
Onion
1 unit(s)
Parsley
5 grams
Chicken Stock
1 sachet(s)
Italian Herbs
0.5 sachet(s)
Garlic
2 unit(s)
Breadcrumbs
1 pack(s)
Potatoes
600 grams
Beef and Pork Mince
240 grams
Worcester Sauce
1 sachet(s)
Passata
1 pack(s)
Sugar
1 tsp
Salt
0.5 tsp
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot. Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking 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, half the garlic, (per 2P), 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the mince and half a sachet of dried Italian herbs (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 onto a lined baking tray.
- When the oven is hot, bake on 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.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the onion and remaining garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, 1 tsp sugar (per 2P) and 50ml water (per 2P). Simmer until slightly thickened, 5-7 mins.
- Add the spinach and half the parsley.
- Stir through the meatballs, season to taste with salt and pepper, then 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.
3294
kJ
Energy (kJ)
787
kcal
Energy (kcal)
29.1
g
Fat
14
g
of which saturates
94
g
Carbohydrate
18.4
g
of which sugars
11.1
g
Dietary Fiber
34.4
g
Protein
0
mg
Cholesterol
3.79
g
Salt
