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Smoky barbecue meatballs with cheesy mash

  • 0:30 Prep
  • 0:45 Cook
  • 4 Servings


  • 3 garlic cloves
  • 500g pork and veal mince
  • 1 cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • 2 teaspoons finely chopped fresh thyme leaves, plus extra to serve
  • 2/3 cup grated vintage cheddar
  • 800g cream delight potatoes, peeled, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 tablespoon plain flour
  • 11/2 cups Massel salt reduced chicken style liquid stock
  • 1 tablespoon tomato paste
  • 1 teaspoon dijon mustard
  • 1/2 cup smoky barbecue sauce
  • Extra 4 fresh thyme sprigs
  • 1/4 cup milk
  • 20g butter
  • 200g steamed green beans, to serve


  • 1
    Crush 2 garlic cloves. Combine mince, breadcrumbs, egg, crushed garlic, thyme and 2 tablespoons cheddar in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 15 minutes.
  • 2
    Meanwhile, place potato and remaining garlic clove in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 15 minutes or until tender. Drain well.
  • 3
    Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Add onion to pan. Cook for 5 minutes or until softened. Add flour. Stir to coat. Gradually stir in stock. Add tomato paste, mustard and barbecue sauce. Stir until combined. Bring to the boil. Reduce heat to medium-low. Add meatballs and thyme sprigs. Simmer, stirring occasionally, for 15 minutes or until sauce has slightly thickened and meatballs are cooked through. Remove and discard thyme sprigs.
  • 4
    Using a potato masher, mash potato. Add milk and butter. Beat with a wooden spoon until just combined. Stir remaining cheddar through mash. Divide mash among serving bowls. Spoon over meatballs and gravy. Serve with beans and sprinkle with extra thyme leaves.

Source: taste.com.au


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