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Ratatouille meatballs with cheesy mash

Recipe from: 23 February 2016
recipe, meatballs, potatoes,dinner

Ingredients 10
Servings 4
Time 00:15


  • 400
    beef mince
  • 60
    chopped parsley
  • 120
    fresh white breadcrumbs, soaked in 35ml milk
  • 3
    cloves garlic, crushed
  • 1
    large egg
  • 6
    potatoes, peeled and cubed
  • 30
  • 200
    grated Cheddar cheese
  • oil, for frying
  • 1
    can ratatouille


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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Read more on: dinner  |  potatoes  |  recipe  |  meatballs

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