Braised Peppercorn Beef Meatballs

• In a medium bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned, 5-7 minutes. Transfer to a plate.

TIP: Cook the meatballs in batches if your pan is getting crowded.

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook onion, celery and carrpt until just tender, 3-4 minutes. • Add garlic and rosemary and cook until fragrant, 1 minute. • Add beef-style stock powder, the brown sugar and the water, stirring to combine. Stir through crushed peppercorns and light cooking cream. • Return meatballs to pan, stirring to coat. Season to taste.

• Cover saucepan with a lid or tightly with foil • Transfer to oven to braise until meatballs are tender, 50-60 minutes.

TIP: If you don't have an ovenproof saucepan, transfer the mixture to a baking dish instead!

• When the meatballs have 25 minutes remaining, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!