Beef Meatballs & Peppercorn Gravy
with Cheesy Veggie Mash & Tomato Salad
A peppery punch with a note of herbs and mushrooms will pop in your mouth when you dig into these plump meatballs. Add the Parmesan to transform the mash into cheesy goodness and with a hearty side salad, altogether this will become an all-time classic.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
2
Garlic
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Beef Mince
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 sachet
Garlic & Herb Seasoning
1
Carrot
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into small chunks. Cut tomato into wedges. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to pan. • Drizzle with olive oil and mash until smooth. Add shaved parmesan cheese and a pinch of salt, and stir to combine. Cover to keep warm.
• Meanwhile, in a medium bowl, combine beef mince, garlic & herb seasoning, garlic, fine breadcrumbs, egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat. Cook crushed peppercorns for 30 seconds or until fragrant. Transfer to a medium bowl and set aside. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
• While meatballs are cooking, combine tomato, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste. • To the bowl with the peppercorns, add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), and whisk, until smooth, 1 minute.
• Divide cheesy veggie mash and beef meatballs between plates. • Pour over peppercorn gravy. Serve with tomato salad. Enjoy!
