Herby Beef Meatballs & Worcestershire Gravy
with Garlic Parmesan Crushed Potatoes, Steamed Greens & Spring Onion
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
Green Beans
2
Garlic
1
Spring Onion
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
Wholegrain Mustard
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Broccoli
250 g
Beef Mince
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Savoury Seasoning
1
Lemon
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Finely chop garlic. Trim green beans. Chop broccoli (including stalk!) into small florets. • Cook potato in the boiling water over high heat, for 6 minutes. Place a colander or steamer basket on top and add green beans and broccoli. • Cover and steam until veggies are tender, and potatoes are easily pierced with a knife, another 7-8 minutes. Transfer veggies to a bowl. Season and cover to keep warm. Drain potatoes.
• Meanwhile, thinly slice spring onion. Slice lemon into wedges. • In a medium bowl, combine beef mince, savoury seasoning, fine breadcrumbs, the egg, half the spring onion and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add meatballs and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Drain potatoes. • Return saucepan to medium-high heat, add a drizzle of olive oil, the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, Parmesan cheese and a good pinch of salt. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork.
TIP: Add a splash of water if the potato looks dry!
• In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) whisking, until smooth, 1 minute. • Remove some gravy for the kids portion. To the remaining gravy, add wholegrain mustard (see ingredients) and stir to combine.
ADAPT FOR KIDS: Tame the flavour! Keep wholegrain mustard just for the adults.
• Divide garlic-Parmesan crushed potatoes, steamed greens and herby beef meatballs between plates. Pour over worcestershire gravy. • Top with remaining spring onion. Serve with any remaining lemon wedges. Enjoy!
