BEEF MEATBALLS WITH MUSHROOM GRAVY AND SAUTEED ONION MASH
PREP TIME: 30 MINS
COOKING TIME: 45 MINS
SERVES: 6
INGREDIENTS
500g quality beef mince
1/3 cup fresh breadcrumbs
1/4 cup milk
2 tsp. beef stock powder
2 tsp. onion powder
1 tsp. garlic powder
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tbsp. spicy tomato sauce
1 egg, lightly whisked
Salt flakes and freshly ground
black pepper
Fresh parsley, chopped
MUSHROOM GRAVY
1 tablespoon olive oil
2 cloves garlic, crushed
300g button mushrooms
thickly sliced
1/2 cup dried shitake
mushrooms, soaked in 3/4 cup
boiling water
60g unsalted butter
1/4 cup plain flour
500ml beef stock
SAUTÉED ONION MASHED
POTATO
1 tablespoon olive oil
2 brown onions, thinly sliced
1.5 kg Spud Lite potatoes,
peeled and diced
50g unsalted butter, diced
1/4 cup parmesan, grated
salt flakes and freshly ground
black pepper
METHOD
1. Preheat oven to 180ºC (160ºC fan-forced) and line a baking tray with baking paper.
2. Heat olive oil in a large saute pan over a medium heat, add onion, stirring to combine, cook for 5-10 minutes until golden, stirring often to prevent onion catching. Remove from pan until required.
3. Combine breadcrumbs and milk together in a small mixing bowl and leave to stand for 5 minutes. Using clean hands combine beef mince, beef stock, onion and garlic powder, mustard, Worcestershire sauce, tomato sauce, egg and breadcrumb mixture, salt and pepper together in a medium mixing bowl, mixing until well combined. Using a tablespoon as a measure, roll mixture into balls. Place meatballs onto prepared baking tray and cook in preheated oven for 15 minutes or until just cooked through.
4. Steam potatoes for 15 minutes or until very tender. Drain saucepan and return potatoes to the pan. Mash potatoes until smooth. Return pan to a medium heat, stirring constantly for 1-2 minutes, to help potato dry out. Add butter, parmesan, salt and pepper stirring until mixture is super smooth. Set aside until required.
5. Heat olive oil in a large non-stick saute pan over a medium heat. Add garlic and button mushrooms, stirring to combine. Cook for 5 minutes or until golden, stirring often. Remove from pan.
6. In the same pan, melt butter before adding flour, stirring until combined. Slowly add the beef stock, stirring constantly to avoid lumps. Add shitake mushrooms and soaking liquid, stirring to combine. Cook for 5 minutes or until gravy thickens, before seasoning with salt and pepper. Add sauteed mushrooms, thyme and cooked meatballs, stirring gently to combine.
7. To serve, gently fold sauteed onion through mash potato. Divide mash between bowls, topping with meatballs and mushroom gravy. Finish with fresh parsley over the top.
YOU MIGHT ALSO LIKE…
Potato & Ricotta Gnocchi with Pea Pesto
POTATO & RICOTTA GNOCCHI WITH PEA PESTO PREP TIME: 25 MINS COOKING TIME: 25 MINS MAKES: 4 INGREDIENTS GNOCCHI 400g Spud Lite potatoes, peeled and quartered 250g tub ricotta 2 egg yolks, lightly beaten ½ teaspoon baking powder salt flakes and freshly ground black...
Pommes Lyonnaise
POMMES LYONNAISE PREP TIME: 15 MINS COOKING TIME: 40 MINS MAKES: 4 INGREDIENTS 1kg Spud Lite potatoes, thickly sliced ¼ cup olive oil 20g unsalted butter 2 brown onions, thinly sliced 3 cloves garlic 1 tablespoon parsley, finely chopped 1 teaspoon thyme leaves Salt...
Tuna, Lemon and Potato Pie
Tuna, Lemon and Potato PiePREP TIME: 20 MINSCOOKING TIME: 1 HOUR 15 MINSMAKES: 8INGREDIENTS 1kg Spud Lite potatoes, peeled and thinly sliced 100g butter 1 large brown onion, peeled and diced 1 clove garlic, crushed ¼ cup plain flour 550ml milk 1 1/3 cups grated...