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Smoky barbecue meatballs with cheesy mash
Smoky barbecue meatballs with cheesy mash
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Irresistible smoky barbecue meatballs served over cheesy mash for a crowd-pleasing family favorite.
Ingredients:
  • 3 garlic cloves
  • 500g pork and veal mince
  • 250.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 2 tsp finely chopped fresh thyme leaves, plus extra to serve
  • 165.00 ml grated vintage cheddar
  • 800g cream delight potatoes, peeled, roughly chopped
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 20.00 ml plain flour
  • 382.50 gm salt reduced chicken style liquid stock
  • 22.20 gm tomato paste
  • 5.90 gm dijon mustard
  • 141.25 gm smoky barbecue sauce
  • Extra 4 fresh thyme sprigs
  • 64.38 gm milk
  • 20g butter
  • 200g steamed green beans, to serve
Instructions:
  • Smash 2 garlic cloves. Mix ground meat, breadcrumbs, egg, crushed garlic, thyme, and 2 tablespoons cheddar in a bowl. Add salt and pepper. Shape level tablespoons of the mixture into balls. Arrange on a plate and chill in the fridge for 15 minutes.
  • In a large saucepan, add the potato and the remaining garlic clove. Cover with cold water and bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes until the potato is tender. Drain well.
  • In a large, deep frying pan, heat oil over medium-high heat. Brown meatballs in 2 batches for 5 minutes, then transfer to a plate. Cook onions until softened for about 5 minutes. Stir in flour, then gradually add stock, tomato paste, mustard, and barbecue sauce. Bring to a boil, then reduce heat. Add meatballs and thyme, simmer for 15 minutes until sauce thickens and meatballs are cooked through. Remove thyme sprigs before serving.
  • Mash the potato using a potato masher, then add milk and butter. Mix with a wooden spoon until just combined. Stir in the rest of the cheddar. Serve by dividing the mash among bowls, topping with meatballs and gravy. Accompany with beans and a sprinkle of extra thyme leaves.

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