Meatballs and Mustard Mash

By john french

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)

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Meatballs in Tomato Sauce

Italian Meat Balls in Tomato Sauce

Ingredients

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

Details

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

Preparation

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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