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Meatballs with creamy mushrooms & mash

A portion of meatballs with creamy mushrooms & mash

Meatballs with creamy mushrooms & mash

Name: Meatballs with creamy mushrooms & mash
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 600g floury potatoes such as Maris Piper or King Edwards; 50g butter; 50ml milk; 500g pork or turkey mince (10% fat); 20g grated parmesan; 1 apple peeled, cored and grated; 2 tbsp olive oil; 1 onion chopped; 2 garlic cloves; 300g mushrooms sliced; small bunch of thyme leaves picked; 200g half-fat crème fraîche; 300g peas or green beans

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 3.9 out of 5.9 ratingsRate

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Serve up this crowd-pleasing meal of meatballs in a creamy mushroom and thyme sauce. Enjoy with green veg and mash for a delicious family dinner

Freezable (meatballs only)

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

600g floury potatoes

such as Maris Piper or King Edwards
50g butter
50ml milk
500g pork or turkey mince

(10% fat)
20g grated parmesan
1 apple

peeled, cored and grated
2 tbsp olive oil
1 onion

chopped
2 garlic cloves
300g mushrooms

sliced
small bunch of thyme

leaves picked
200g half-fat crème fraîche
300g peas

or green beans

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Nutrition: Per serving

kcal676
fat39g
saturates18g
carbs39g
sugars8g
fibre9g
protein38g
salt0.6g

Method

step 1

Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you’re ready to serve.
step 2

Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
step 3

Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
step 4

Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

Recipe from Good Food magazine, September 2020

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A star rating of 3.9 out of 5.9 ratings

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