- 1 tbsp vegetable oil
- 12 beef meatballs
- 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…
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.