- 1 tbsp vegetable oil
- 12 beef meatball
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, finely chopped
- 294g can condensed mushroom soup
- ½ x small pack dill, roughly chopped
- 2 tsp mustard - French, wholegrain, or whatever you have in your cupboard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- mashed potato and cooked cabbage, to serve
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.
Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.