Saucy onion gravy beef meatballs & crushed potatoes

Method

• step 1

  Add the mince to a bowl with a generous pinch of salt and pepper and give everything a good mix until thoroughly combined. Divide and shape into small meatballs (about 6 per person) and set aside.

• step 2

  Add the potatoes to a pot with a lid with plenty of boiling water from the kettle and bring to the boil over a high heat. Once boiling, reduce the heat to medium, add the broccoli to a sieve and place the sieve over the potatoes. Cover with a lid and cook for 12-15 mins or until the potatoes and broccoli are fork-tender.

• step 3

  Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil then once hot, add the meatballs and cook for 2 mins on each side. Once the meatballs have browned, reduce the heat to medium-high and add the onion. Cook for 1-2 mins or until starting to soften.

• step 4

  Add the onion marmalade to the pan with the gravy base, garlic, tomato paste, cornflour and a generous pinch of salt. Give everything a good mix until the meatballs are well coated.

• step 5

  Add 250ml cold water and bring to the boil over a high heat. Once boiling, cover with a lid. Cook for a final 10-11 mins, stirring occasionally, or until the sauce has thickened and the meatballs are cooked through.

• step 6

  Once the potatoes are tender, set aside the steamed broccoli and drain the potatoes. Return the drained potatoes to the pot with a small knob of butter, a splash of milk and a generous pinch of salt and pepper and mash roughly.

• step 7

  Serve the saucy onion gravy meatballs with the crushed potatoes and steamed broccoli on the side and finish with a grind of pepper.