Ratatouille meatballs with cheesy mash

Ideas
4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
A comforting dinner!

By Food24 May 04 2015
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Ingredients (10)

400 g beef mince
60 ml fresh parsley — chopped
120 g breadcrumbs — white, soaked in milk
3 garlic — cloves, crushed
1 eggs — large
6 potatoes — peeld and cubed
30 ml milk
200 ml cheddar cheese — grated
oil — for frying
1 ratatouille — tinned
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Method:

Put the mince, 20ml of the parsley, the breadcrumbs, garlic and egg in a food processor and blend to combine well. Season with salt and freshly ground black pepper.

Roll the mixture into small balls and place onto a baking tray. Set aside in the fridge to firm up for a few minutes.

Boil the potatoes until tender. Drain and mash while still hot. Stir in the milk and then the cheese and remaining parsley. Season to taste. Set aside.

Heat a layer of oil in a frying pan. Fry the meatballs in two batches until browned and cooked through. Return all of them to the pan and add the ratatouille. Heat through. Serve with the hot mash.

Text and image: Ideas magazine

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