Creamy Peppercorn Meatballs with Cheesy Mash
Serves 4
Directions
- 1Add the potatoes to a pan of salted water and cook until completely tender.
- 2Add the meatballs to a large frying pan and cook until golden and cooked through, then remove and set aside.
- 3Add the onion to the same pan and cook for a few minutes.
- 4Add the garlic and ground black pepper and continue cooking until onions are soft and translucent.
- 5Pour in the chicken stock, followed by the single cream, and mix well.
- 6Add the meatballs back to the pan and simmer until the sauce has reduced and thickened.
- 7Drain the potatoes, add the butter and grated cheese, and mash until smooth.
- 8Serve the creamy peppercorn meatballs over the cheesy mash with your favourite vegetables, finishing with fresh parsley if desired.
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 whole garlic cloves, grated
- 1 tbsp ground black pepper
- 200 ml chicken/beef stock
- 120 ml single cream
- fresh parsley, finely chopped (optional)
- to serve vegetables (optional)
Tips
- If onions are taking a while to soften, add a little splash of water and cook until it has evaporated to help soften them without catching.
- You can adjust the amount of ground black pepper to taste, starting with less than 1 tablespoon.
- Serve with your favourite vegetables.
