Beef meatballs with caramelised onion gravy, creamy mash & greens

Servings people

Appliance/Function:

Bring a steamer pot of water to a boil. Peel and dice the potatoes and carrot into 2cm chunks. Add to the steamer pot of boiling water and cook for about 20 mins, until tender. Transfer potatoes and carrot to a large bowl with milk and the first measure of oil. Mash until smooth and season to taste with salt and pepper. Reserve the steamer pot with water.

Peel and thinly slice the onion. Heat the second measure of oil in a large frypan on medium-high heat. Cook onions for 6-8 mins, until softened then add the maple syrup and balsamic vinegar and cook a further 2-3 mins, or until soft and caramelised. Transfer onions to a bowl and reserve the pan.

Meanwhile, combine the beef mince, tomato sauce and breadcrumbs in a large bowl and season with salt and pepper. Using damp hands shape the mixture into walnut-sized balls.

Heat the third measure of oil in the reserved pan on medium-high heat. Cook meatballs, in batches if needed, for about 5-8 mins, turning frequently, until cooked through. Return all meatballs to the pan along with onion mixture, flour and beef stock. Stir to combine and simmer for 2 mins, until the sauce has thickened (if the sauce is too thick, add a splash of water). Grate over the cheese and cook until melted. Season to taste with salt and pepper.

While the meatballs are cooking bring the reserved steamer pot of water back to a boil, adding more water if needed. Cut broccoli into florets and dice stalk. Place broccoli in the steamer pot of boiling water and cook for 3 mins, until bright green and tender. Season to taste with salt and pepper.

Divide the creamy mash between plates and top with the beef meatballs and caramelised onion gravy. Serve with the greens on the side.