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Meatballs and Mustard Mash


Meatballs in a rich gravy served with Mustard Mash - A real family favourite in our house on a cold winters evening.

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Rate this recipe 3.8/5 (111 Votes)


  • For the Meatballs
  • 500g Minced Beef - Not too lean
  • 1 Large Carrot Grated
  • 1 Large Onion Grated
  • Good pinch of Dried Mixed Herbs
  • Salt and Freshly ground black pepper
  • For the Gravy
  • 1 Tin Oxtail Soup
  • 1 heaped teaspoon Yeast Extract
  • 1 heaped teaspoon Bisto Powder
  • 1 Beef and 1 vegetable Stock Cube
  • Boiling Water
  • For the Mash
  • 5 Medium Potatoes peeled and cut into even pieces
  • 2 tablespoons Butter
  • 4 tablespoons milk
  • 1 to 2 heaped teaspoons of Wholegrain Mustard


servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Cost Average budget


Step 1

Preheat the oven to 170c/325f/Gas 3

Step 2

Chop Mince into small pieces and place in a large bowl with grated Onion, Carrot, Herbs, Salt and Pepper. Mix well. Form into 20 balls and place in large cassarole dish.

Step 3

Mix Stock Cubes, Bisto Powder and Yeast Extract with 800mls boiling water and stir well. Pour over meatballs with the oxtail soup ensuring meatballs are fully covered.

Step 4

Place lid on the cassorole dish and place in the oven for 2 hours. Check every half hour and give a gentle stir.

Step 5

About 30 minutes before the end of the cooking place the potatoes in a saucepan of cold water. Bring to the boil and simmer for about 20-25 mins until soft.

Step 6

Drain the potatoes, add milk and butter aand mash until smooth. Stir in wholegrain mustard and serve with the meatballs and gravy.


If you like your gravy a bit thicker you can thicken it before serving by adding a little cornflour mixed with cold water.

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