Meatballs with mash and gravy

Updated at: Wed, 16 Aug 2023 21:08:03 GMT

Step 1

PREHEAT OVEN TO 220°C. LINE A BAKING TRAY WITH PARCHMENT PAPER. FOOD PROCESSOR. FINE GRATER OR MICROPLANE. 1 SMALL SAUCEPAN. 1 MEDIUM SAUCEPAN. STEAMER BASKET OR COLANDER. POTATO MASHER. The flavour of these meatballs is just like traditional Italian meatballs and the texture offers a really satisfying bite. You can even use the same technique to make some delicious sausages or burgers. Be aware that the wetness of the mixture will vary depending on the brand of burger patty you use; simply adjust with a little more flour if necessary.

Step 2

First, make the meatballs. Pick and finely chop the parsley leaves. Peel the garlic. Drain and rinse the black beans, put them in the food processor with the burger patties, parsley, garlic, pepper, oregano, chilli flakes, 150g of the flour and a pinch of salt and pulse until all the ingredients are combined and a chunky paste is formed.

Step 3

If the mixture feels too wet to handle, add more flour. Roll the mince into 20 equal-sized balls. Put the balls on the lined baking tray, put the tray in the oven and bake for 12-15 minutes until cooked through. Turn off the oven but keep the balls in the oven to keep warm.

Step 4

Now, make the gravy. Peel and finely dice the red onion. Peel and coarsely grate the carrot. Trim and thinly slice the celery. Peel and grate the garlic. Pick the leaves from the rosemary and thyme sprigs and finely chop.

Step 5

Heat the olive oil in the small saucepan over a medium heat. Add the onion and a pinch of salt to the pan and cook, stirring, for 3-4 minutes. Add the carrot and celery and stir for 3-4 minutes. Add the garlic, rosemary and thyme and stir for another minute. Add the yeast extract, balsamic vinegar and tomato purée and stir for 1 minute. Add the plain flour and stir for 1 minute. Add the vegetable stock to the pan, stir, bring to a boil, reduce the heat and simmer for 20-30 minutes, until the gravy has thickened and reduced by about half.

Step 6

While the gravy is simmering, boil the potatoes. Trim and thinly slice the spring onions. Peel the potatoes and cut them into quarters. Put the potatoes and a pinch of salt in the medium saucepan and cover with cold water. Put the pan over a high heat, bring the water to the boil and cook the potatoes for 10 minutes until tender.

Step 7

Quickly prep the green beans. Trim the green beans. Put the beans in the steamer basket or colander and place it on the saucepan of potatoes, put a lid on the basket or colander and let the steam from the potatoes cook the beans for 2 minutes until tender but still al dente. Remove the steamer from the pan.

Step 8

Now, finish the mash. Take the pan off the heat and drain the water from the potatoes. Use a potato masher to mash the potatoes, then stir through the oat milk. Taste and season to perfection with salt and pepper. Add the spring onions to the pan, fold them through to combine and keep warm on the hob over a low heat.

Step 9

Time to serve. Serve up the mash with the meatballs, green beans and gravy. Season to taste with salt and pepper and serve immediately, with a handful of salad leaves.

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