Italian onion & cheesy beef meatballs with veggie mash & steamed greens
Appliance/Function:
Equipment
- 1 Steamer pot
- 2 Medium bowls
- 1 Medium pot
- 1 Frypan
Ingredients
Mash
- 800 g potatoes
- 2 carrots
- 1 tbsp olive oil
- ¼ cup milk
Onion
- 2 brown onion
- 1 tbsp olive oil
- 2 tbsp flour or gluten-free flour
- 1 tbsp maple syrup
- 1 cup beef stock
Meatballs
- 600 g pork & beef mince
- 1 egg
- 2 tbsp tomato sauce
- ½ cup panko breadcrumbs or gluten-free breadcrumbs
- 1 tbsp Italian herbs
- 1 tbsp olive oil
Greens
- 1 broccoli
- 1 cup baby spinach
To finish
- 1 cup cheese grated
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil.
Make mash
- Peel 800 g potatoes and 2 carrots, then cut into small chunks. Cook potato and carrot in the steamer pot of boiling water until the carrot is easily pierced with a fork, 12-15 minutes. Transfer them to a bowl and reserve the steamer pot with water. Add 1 tbsp olive oil and ¼ cup milk and season with salt and pepper. Mash until smooth. Cover to keep warm.
Cook onion
- Meanwhile, peel and finely slice 2 brown onion. Heat 1 tbsp olive oil in a medium pot over medium heat. Add the onions and cook for 10 minutes, stirring occasionally. Add 2 tbsp flour and 1 tbsp maple syrup and whisk to combine, then gradually add 1 cup beef stock and continue whisking until combined. Cook a further 5-8 minutes until very soft. Season to taste with salt.
Make meatballs
- In a medium bowl combine 600 g pork & beef mince, 1 egg, 2 tbsp tomato sauce, ½ cup panko breadcrumbs, 1 tbsp Italian herbs and a good pinch of salt. Using damp hands and a ⅛ measuring cup, scoop the mince mixture and shape it into meatballs.
Cook meatballs
- Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the meatballs, turning, until browned and cooked through, 5-8 minutes (cook in batches if needed). Remove from heat and cover to keep warm.
Steam greens
- While the meatballs are cooking, bring the reserved steamer pot of water back to a boil - add more hot tap water if needed. Cut 1 broccoli into small florets. Add the broccoli to the steamer pot of boiling water and cook for 8 minutes, until tender. Add 1 cup baby spinach and toss to wilt. Season with salt and pepper.
To finish
- Add the onion mixture to the pan with the meatballs, and gently stir to combine. Reduce the pan to medium-low heat, grate over 1 cup cheese and place a lid on top. Heat for 1-2 minutes, or until the cheese is melted.
To serve
- Divide the Italian onion beef meatballs and veggie mash between plates, and serve with the steamed greens on the side.
Nutrition
Calories: 728kcal | Carbohydrates: 69g | Protein: 52g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 158mg | Sodium: 586mg | Potassium: 2372mg | Fiber: 12g | Sugar: 13g | Calcium: 382mg | Iron: 9mg