Creamy Peppercorn Meatballs with Cheesy Mash

Ingredients

• 800 g potatoes (Peeled and chopped)
• 15 g butter
• 60 g grated cheese (The author used a four-cheese blend)
• salt (To taste; used in the cooking water and to adjust the mash and sauce)
• water (For cooking the potatoes and, if needed, softening the onions)
• 500 g beef meatballs (The author used 3% fat mini meatballs from M&S)
• 1 onion (Finely diced)
• 2 cloves garlic (Grated)
• 1 tbsp ground black pepper (Use less to taste; the author recommends starting with less and adjusting)
• 200 ml chicken or beef stock (Use either chicken or beef stock)
• 120 ml single cream
• fresh parsley (Finely chopped; optional, for finishing)
• favorite vegetables (To serve)

Steps

1. 1

   Add the peeled and chopped potatoes to a pan of salted water. Cook for about 15–20 minutes, or until completely tender.

2. 2

   While the potatoes cook, place the meatballs in a large frying pan and cook until golden and cooked through.

3. 3

   Remove the cooked meatballs from the frying pan and set them aside.

4. 4

   Add the finely diced onion to the same frying pan and cook for a few minutes.

5. 5

   Add the grated garlic and ground black pepper to the pan. Start with less pepper if preferred, then adjust it to taste.

6. 6

   Continue cooking until the onions are soft and translucent. If they take a while to soften, add a small splash of water and cook until the water has evaporated; this helps soften the onions without allowing them to catch.

7. 7

   Pour in the chicken or beef stock, followed by the single cream, and mix well.

8. 8

   Return the meatballs to the pan and simmer until the sauce has reduced and thickened.

9. 9

   Taste the sauce and adjust the seasoning if needed.

10. 10

    Drain the potatoes, then add the butter and grated cheese.

11. 11

    Mash the potatoes until smooth and cheesy, adding more salt if needed.

12. 12

    Serve the creamy peppercorn meatballs over the cheesy mash with your favorite vegetables. Finish with chopped fresh parsley, if desired.

Notes

The source does not specify the amount of cooking water, oil, or fat used for frying the meatballs. The author states approximately 460 calories and 31 g protein per serving, though the exact value depends on the meatballs, cheese, cream, stock, and vegetables used.

Nutrition per serving

• main
• comfort food
• beef
• meatballs
• mashed potatoes
• cheesy
• one-pan sauce
• midweek dinner