with tomato spinach sauce
The creamy mashed potato and tangy tomato sauce in this dish are standouts in their own right but even with this being the case, the juicy pork meatballs can't help but steal the show.
Allergens
Utensils
Tags
Italian Herbs
0.5 sachet(s)
Passata
1 pack(s)
Onion
1 unit(s)
Garlic
2 unit(s)
Baby Spinach
60 grams
Worcester Sauce
1 sachet(s)
Parsley
5 grams
Breadcrumbs
1 pack(s)
Potatoes
600 grams
Irish Pork Mince
240 grams
Chicken Stock
1 sachet(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.
2774
kJ
Energy (kJ)
663
kcal
Energy (kcal)
16
g
Fat
7.1
g
of which saturates
93.4
g
Carbohydrate
18.1
g
of which sugars
11.1
g
Dietary Fiber
33.1
g
Protein
0
mg
Cholesterol
2.99
g
Salt
