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Meatballs with gravy and mash

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings


  • 750g golden delight potatoes, peeled, chopped
  • 1 tablespoon olive oil
  • 2 x 500g packets Italian style meatballs
  • 1 large brown onion, halved, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 29g packet brown onion gravy
  • 1 tablespoon chopped fresh rosemary leaves


  • 1
    Cook potatoes in a large saucepan of boiling, salted water over medium-high heat for 15 minutes or until tender. Drain. Return pan to low heat. Using a potato masher, mash potato until smooth. Season with salt and pepper. Cover to keep warm.
  • 2
    Meanwhile, heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 2 to 3 minutes or until browned. Reduce heat to medium-low. Cook, turning, for 8 to 9 minutes or until cooked through. Transfer to a plate.
  • 3
    Increase heat to medium. Cook onion, stirring, for 5 to 6 minutes or until softened. Add vinegar. Cook, stirring, for 1 minute. Add gravy powder and 1 cup boiling water. Bring to the boil. Reduce heat to low. Simmer for 1 minute. Return meatballs to pan. Add rosemary. Cook for 2 to 3 minutes or until meatballs are heated through. Serve with mash.

Source: taste.com.au


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