Homemade Meatballs, Mash and Gravy
Servings 2
Ingredients
- 500g beef mince
- 1 onion, peeled and grated
- 1 Tbsp (15 ml)
Rhodes Quality Tomato Paste - 1 Tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 ml) mustard
- 2 Tbsp (30 ml) chopped parsley
- Salt and Pepper for seasoning
- 2 Tbsp (30 ml) cooking oil
- 500g potatoes, peeled and quartered
- 2 Tbsp (30 ml) butter
- ¼ cup milk
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
- 25g
Bisto Gravy For Roast Beef - 250ml boiling water
Instructions
- Place the mince, onion, Rhodes Quality Tomato Paste, Worcestershire sauce, mustard, parsley and salt and pepper into a large bowl and mix well. Divide into 15-20 small, rounded meatballs and set aside.
- Heat the oil in a large frying pan and fry the meatballs for 7 – 10 minutes, browning them on all sides during cooking. Remove and set aside to rest in the pan.
- Place the potatoes into a large pot and cover with cold water, bring to the boil and boil for 20 – 25 minutes, until soft.
- Mix the Bisto Gravy for Roast Beef Powder and boiling water and mix well, set aside.
- Remove the potatoes from the stove and drain off the water, mash with a masher and stir in the butter and milk and season with salt and pepper.
- Heat the meatballs just before serving and serve on top of the mash and pourover the hot gravy.