Inspired by beef bourguignon - AKA 'the mother of all stews' - these are no ordinary meatballs! Serve with creamy mash, the perfect vessel for soaking up the rich stew-style sauce, plus steamed baby broc for a pop of colour and to get your greens in.
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2 clove
garlic
1 bag
thyme
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
soffritto mix
1 packet
diced bacon
(May be present: Soy. )
1 packet
sliced mushrooms
1 packet
tomato paste
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2
potatoes
1 bunch
baby broccoli
1 bag
parsley
1 sachet
Nan's special seasoning
olive oil
1
egg
(Contains Egg;)
1 cup
water
40 g
butter
2 tbs
milk
(Contains Milk;)
• Finely chop garlic. • Pick thyme leaves. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Nan's special seasoning and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate. Set aside. • Meanwhile, bring a medium saucepan of salted water to the boil (this will be used in step 5!)
TIP: Cook the meatballs in batches if your pan is getting crowded.
• Return large saucepan to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring occasionally, until softened, 2-3 minutes. • Add diced bacon and sliced mushrooms, breaking up bacon with a spoon, until browned, 4-6 minutes.
• Stir in tomato paste, garlic and thyme, until fragrant, 1 minute. • Add the water and gravy granules and stir until combined. • Reduce heat to medium, return cooked meatballs to the pan and cover with a lid or foil. Simmer until sauce is slightly thickened, 3-4 minutes. • Season with pepper.
• While the bourguignon is cooking, peel potato and cut into large chunks. Trim baby broccoli and halve any thicker stalks lengthways. • Cook potato in the medium saucepan of boiling water for 5 minutes. Place a colander or steamer basket on top and add baby broccoli. • Cover and steam until broccoli is tender and potato can be easily pierced with a fork, 7-8 minutes. • Transfer broccoli to a bowl. Season. • Drain potato and return to pan. Add the butter and the milk. Season generously with salt. Mash until smooth.
• Divide bourguignon-style beef meatballs, mash and baby broccoli between plates. • Tear over parsley to serve. Enjoy!