Creamy Peppercorn Meatballs with Cheesy Mash
Serves 4
Directions
- 1Add the potatoes to a pan of salted water and cook until completely tender.
- 2Cook the meatballs in a large frying pan until golden and cooked through, then remove and set aside.
- 3Add the onion to the same pan and cook for a few minutes, then add the garlic and ground black pepper.
- 4Continue cooking until the onions are soft and translucent. Add a splash of water if needed to help soften the onions.
- 5Pour in the chicken stock and single cream, mix well, and add the meatballs back to the pan.
- 6Simmer until the sauce has reduced and thickened.
- 7Drain the potatoes, add the butter and grated cheese, and mash until smooth.
- 8Serve the meatballs over the cheesy mash and finish with fresh parsley if desired.
Ingredients
- 800 g potato, peeled and chopped
- 15 g butter
- 60 g grated cheese, four cheese blend
- to taste salt (optional)
- 500 g beef meatballs
- 1 whole onion, finely diced
- 2 whole garlic clove, grated
- 1 tbsp ground black pepper
- 200 ml chicken or beef stock
- 120 ml single cream
- fresh parsley, finely chopped (optional)
Equipment
panfrying panmasher
