Allspice Meatballs with Mash

Name: Allspice Meatballs with Mash
Total time: 60 min
Yield: 4 servings
Ingredients: 300 g Ground beef; 250 g Ground pork; 50 g Breadcrumbs; 200 ml Whole milk; 100 g Onion; 1 whole Egg; 0.5 tsp Ground allspice; 0.75 tsp Salt; 0.5 tsp Black pepper; 900 g Potatoes; 40 g Butter; 20 g All-purpose flour; 350 ml Low-sodium beef stock; 80 ml Heavy cream 35%; 250 g Frozen peas; 1 tbsp Olive oil

Beef and pork meatballs with a restrained allspice note, cream gravy, smooth mash and peas.

60 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Ground beef300 g
Ground pork250 g
Breadcrumbs50 g
Whole milk200 ml
Onion100 g
Egg1 whole
Ground allspice0.5 tsp
Salt0.75 tsp
Black pepper0.5 tsp
Potatoes900 g
Butter40 g
All-purpose flour20 g
Low-sodium beef stock350 ml
Heavy cream 35%80 ml
Frozen peas250 g
Olive oil1 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat, milk, egg; check stock and breadcrumbs

Method

Prepare the mixture

Wash the fresh produce. Soak the breadcrumbs in 80 ml milk for 5 minutes. Finely grate the onion and add it with the beef, pork, egg, allspice, half the salt and half the pepper. Mix gently and shape into 24 equal meatballs.

Boil the potatoes

Peel and cut the potatoes into 3 cm chunks. Cover with tap water, bring to a boil and simmer for 18–22 minutes until tender. Keep these cooking while you brown the meatballs.

Brown in batches

Heat the oil in a large deep frying pan over medium heat. Brown the meatballs in two batches for about 6 minutes each, turning carefully. Transfer to a plate; they will finish cooking in the gravy.

Make the gravy

Lower the heat. Melt 15 g butter in the pan, stir in the flour and cook for 1 minute. Gradually whisk in the stock, then the cream. Return all meatballs and their juices. Cover and gently simmer for 10–14 minutes, turning once, until the centres reach 74°C / 165°F. Loosen with a little tap water if the gravy becomes too thick.

Mash and serve

Drain the potatoes and let steam dry for 2 minutes. Mash with the remaining 25 g butter, 120 ml milk, salt and pepper. Meanwhile boil the peas in a separate pan for 3 minutes and drain. Serve six meatballs per person with gravy, mash and peas.

A small scoop helps make even meatballs that finish cooking together. Keep raw meat or fish utensils separate from ready-to-eat food, and wash hands and work surfaces after handling raw protein.

Ratings & comments

Loading reviews…