Sausage Meatball Bangers & Mash

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Step 1

Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Meanwhile, remove the bottom inch of the broccoli stem and peel the remaining stem. Cut the broccoli into long, thin florets, including the stem. Place the florets on a lined sheet pan, drizzle with olive oil, and season with salt and pepper. Roast in the oven, turning halfway, for 14 to 18 minutes or until tender.

Step 2

While the broccoli roasts, medium-dice the potatoes. Add them to the pot of boiling water and cook for 14 to 16 minutes, until very tender. Before draining, reserve ¼ cup of cooking water (double for 4 portions). Drain the potatoes and return them to the pot. Off the heat, mash the potatoes with 1 tbsp of butter (double for 4), gradually adding the reserved cooking water until you reach your desired creamy consistency. Season with salt and pepper to taste.

Step 3

In a medium bowl, combine the sausage meat with the panko. Form the mixture into 8 meatballs (double for 4 portions). In a large pan, heat a drizzle of oil over medium-high heat. Add the meatballs and cook, turning occasionally, for 7 to 9 minutes until browned and nearly cooked through.

Step 4

To the pan with the meatballs, add the caramelized onions, ¼ cup of water (double for 4 portions), and the demi-glace. Cook for 2 to 3 minutes, stirring often, until the gravy slightly thickens and the meatballs are fully cooked. Remove the pan from the heat and stir in 1 tbsp of butter (double for 4 portions).

Step 5

Divide the mashed potatoes evenly between your plates. Top with the roasted broccoli and sausage meatballs. Spoon the onion gravy generously over the meatballs. Serve immediately. Bon appétit!