Beef & Herb Meatballs
40 mins active prep time, 4 servings
Ingredients (included in delivery)
- Around 4 potatoes, peeled and diced
- 500g beef mince
- 1 carrot, grated
- 2 tbsp tomato paste
- 2 tbsp flat leaf parsley, finely chopped
- 2 tbsp basil, finely chopped
- 200g baby spinach leaves
Ingredients (pantry items)
- 2 tbsp olive oil
- 1 egg, lightly whisked
- 1/4 cup bread crumbs
- 2 cups beef stock, salt reduced
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, egg, bread crumbs, beef stock.
Bring a saucepan of water to the boil. Add the potatoes and cook until soft. Once cooked, drain and mash adding a drizzle of olive oil then keep warm.
2. Prepare meatballs
Meanwhile, add the mince, bread crumbs, carrot, tomato paste, egg, flat leaf parsley and basil to a large bowl. Using clean hands, mix well then roll tablespoon size amounts of the mixture into balls.
3. Cook meatballs
Heat a frying pan over a medium to high heat and add the olive oil then cook the meatballs until golden brown.
4. Simmer meatballs
Add the beef stock to the pan, and simmer gently for 5 minutes over a medium heat until meatballs are just cooked. Remove the meatballs with a slotted spoon to a warm plate and cover to keep warm.
5. Cook stock
Increase heat to high and cook the stock uncovered for about 15 minutes or until the stock has thickened slightly.
Return the meatballs to the pan, and stir to coat. Add the spinach leaves and lightly fold through. Serve the meatballs with mashed potato to the side.