Creamy Peppercorn Meatballs & 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 until soft and translucent, adding a little water if needed to help them soften.
- 4Add the garlic and ground black pepper to the onions and continue cooking.
- 5Pour in the chicken or beef stock and the single cream, then mix well.
- 6Add the meatballs back to the pan and simmer until the sauce has reduced and thickened.
- 7Drain the cooked potatoes, then stir in the butter and grated cheese, mashing until smooth.
- 8Serve the meatballs and sauce over the cheesy mash.
Ingredients
- 800 g potatoes, peeled and chopped
- 15 g butter
- 60 g grated cheese
- salt (optional)
- 500 g beef meatballs
- 1 whole onion, finely diced
- 2 clove garlic, grated
- 1 tbsp ground black pepper
- 200 ml chicken/beef stock
- 120 ml single cream
- fresh parsley, finely chopped (optional)
Equipment
panfrying pan
Tips
- Use less black pepper than 1 tablespoon if preferred; adjust to taste.
- Add a splash of water to the onions if they are not softening, to prevent them from catching.
- Adjust seasoning at the end if needed.
- Serve with your favourite vegetables.
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