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Meatballs and mash potatoes

Recipe from: 11 January 2011
Preparation time: 15 mins
Cooking time: 1.5 hrs
 
Simple home cooked classics for hungry families.
 
 
 

Ingredients

 
  • Mash potatoes:
  • 5
    large potatoes
  • salt
  • 1
    cup
    full cream milk
  • smoked butter
  • whole nutmeg
  • Meatballs:
  • 1
    kg
    ground beef - topside if possible
  • 1
    large onion - grated
  • 4
    slices of brown bread - not seed loaf
  • 1
    Tbs
    Worcester sauce
  • 2
    tsp
    salt
  • 125
    ml
    chopped parsley
  • 1/2
    tsp
    ground coriander
  • pepper
  • Onion and red wine gravy:
  • 3
    large onions
  • olive oil
  • 1
    clove garlic - crushed
  • 1/2
    bottle red wine
  • 1
    cup
    beef stock
  • fresh thyme
  • sprig
    rosemary
  • sprig
    sage
  • 2
    tsp
    sugar
  • salt and pepper to taste
Servings: Change Serving
 
 

Method

 
For the mash potatoes:
Peel the potatoes and place in pot with salted water. Slowly bring to a very gentle simmer and cook until fork tender. When the potatoes are almost done, place the milk and butter in a pot on the stove and warm until butter has melted. Once the potatoes are cooked, drain and place in the pot with the milk and butter. Start mashing the potatoes with a potato masher; add more milk if it is too dry. If you have a potato ricer, perfect, but if you don't, a good old kitchen sieve will do the trick.
Simply spoon some potato into the sieve and with the back of the spoon, work the potatoes through the sieve and repeat until all the potatoes are done. If you want a really, really creamy mash, repeat the process once more. If necessary add salt. Add a final grating of whole nutmeg and serve.

For the meatballs:
Soak bread in water for about 2 minutes. Squeeze the bread to remove all the water and add, with all other ingredients to the ground beef. Mix with the hands, but do not over-mix. Make small meatballs keep one side.

For the onion and red wine gravy:
Preheat oven to 180°C. On the stove top, in an oven-proof pan or skillet, heat the oil and sauté the onions and garlic until it becomes translucent. Add all the other ingredients and allow to cook until the onions are soft and the sauce has reduced somewhat. Now place the meatballs in the sauce and place in the oven for about 45 minutes. What you are looking for is, meatballs with a slight browning on the top and onions that have reduced to a sticky gravy.  Crumble some goat's cheese over the top. Serve with creamy mash potatoes.  

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

 

 

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Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

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