Slow-Cooked Peppercorn Beef Meatballs
with Mash & Parsley
You've seared meatballs in the pan before, but wait till you try them braised in the oven with a black peppercorn and rosemary-laced cream sauce - which works a treat spooned over the mash. Don't forget the parsley garnish! It imparts a clean, fresh flavour to cut through the richness and balance out the beautiful flavours.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1 stalk
celery
1
carrot
2 clove
garlic
1 sprig
rosemary
1 sachet
black peppercorns
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat;)
1 sachet
garlic & herb seasoning
1 sachet
beef-style stock powder
1 packet
light cooking cream
(Contains Milk;)
2
potato
1 bag
parsley
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
½ tsp
brown sugar
40 g
butter
2 tbs
milk
(Contains Milk;)
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice brown onion and celery. Cut carrot into large chunks. Finely chop garlic. • Pick and finely chop rosemary. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.
• 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 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 carrot 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, gently 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. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Divide mash and slow-cooked peppercorn beef meatballs between plates. • Spoon over any remaining peppercorn sauce from the pan. • Tear over parsley leaves. Enjoy!
