Meatballs and Bacon Onion Gravy

Main Hello Fresh

Servings: 4

Source

Ingredients

  • 900g Potatoes
  • Italian Style Herbs
  • Dried Italian Herbs
  • 25g Panko Breadcrumbs
  • 240g British Pork Mince
  • 240g British Beef Mince
  • 1 Red Onion
  • 60g Mature Cheddar Cheese
  • 120g British Smoked Bacon Lardons
  • 400g Broccoli Florets
  • 20g Chicken Stock Paste
  • 50g Redcurrant Jelly

Instructions

  1. Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp of salt to the boil. Chop the potatoes into 2cm chunks (no need to peel). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. When cooked, drain in a colander and return to the pan, off the heat.
  2. Meanwhile, put the Italian herbs and panko breadcrumbs into a large bowl. Add the water for the meatballs (see ingredients for amount) and mix together. Add the pork and beef mince, season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 5 per person. IMPORTANT: Wash your hands after handling raw meat.
  3. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the meatballs and fry until browned all over and cooked through, 5-6 mins. Meanwhile, halve, peel and thinly slice the red onion. When the meatballs are browned, transfer to a plate. Drain any remaining fat from the pan, then add the onion and bacon lardons. Cook until the onion is soft, 4-5 mins, stirring occasionally. IMPORTANT: Cook lardons thoroughly. Meanwhile, halve any large broccoli florets and pop them on a baking tray. Drizzle with oil and season. Roast in the oven until browned and tender, 15-18 mins.
  4. Add the meatballs back into the pan. Add the water (see ingredients for amount) and the stock paste to the meatballs. Stir together well then lower the heat. Cover with a lid or foil and simmer until the meatballs are cooked, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
  5. Meanwhile, grate the cheese. Mash the potatoes then stir in the grated cheese. TIP: Add a splash of milk and a knob of butter if you have it. Season to taste. Keep warm with the lid on while you finish off.
  6. When the meatballs are cooked through, remove the lid and stir in the redcurrant jelly. Increase the heat and bubble the sauce until it is glossy and has thickened slightly, 1-2 mins. Share the mash between your plates and serve the broccoli florets alongside. Pop the meatballs on top of the mash and finish with a generous helping of gravy. Enjoy!