Creamy Peppercorn Meatballs with Cheesy Mash

Ingredients

• 800 g potatoes (peeled and chopped)
• 15 g butter
• 60 g grated cheese (author used a four-cheese blend)
• salt (to taste; for the potato water and mash)
• 500 g beef meatballs (author used 3%-fat mini meatballs from M&S)
• 1 onion (finely diced)
• 2 cloves garlic (grated)
• 1 tbsp ground black pepper (or less to taste; start with less and adjust)
• 200 ml chicken or beef stock (author specifies chicken/beef stock)
• 120 ml single cream
• fresh parsley (finely chopped; optional, to finish)
• favorite vegetables (to serve; quantity and selection not specified)
• water (a little splash, only if needed to soften the onions; amount not specified)

Steps

1. 1

   Put the peeled, chopped potatoes in a pan of salted water. Cook for about 15–20 minutes, until completely tender.

2. 2

   Meanwhile, place the meatballs in a large frying pan and cook until golden and cooked through. Remove them from the pan and set aside.

3. 3

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

4. 4

   Add the grated garlic and ground black pepper. Continue cooking until the onion is soft and translucent. Start with less than 1 tablespoon of pepper if desired, then adjust to taste.

5. 5

   If the onion is taking a while to soften, add a small splash of water and cook until the water has evaporated; this helps soften the onion without it catching.

6. 6

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

7. 7

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

8. 8

   Taste the sauce and adjust the seasoning if needed.

9. 9

   Drain the potatoes. Add the butter and grated cheese, then mash until smooth and cheesy. Add a little more salt if needed.

10. 10

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

Notes

The source does not specify the vegetables, their quantity, or a precise simmer time for thickening the sauce. The post reports 460 calories and 31 g protein, without specifying whether these figures are per serving.

Nutrition per serving

• main
• comfort food
• midweek dinner
• beef
• peppercorn sauce
• mashed potatoes
• gluten-free
• stovetop