Italian-style meatballs with cheesy mash potatoes

Prep: 30 minutes

Cook: 30 minutes

Servings: 1


For the meatballs

  • ¼ onion, finely chopped
  • garlic clove, finely chopped
  • 250g/9oz minced beef
  • salt and freshly ground black pepper
  • 1 tsp chopped fresh rosemary
  • 1 tbsp olive oil

For the sauce

  • dash olive oil
  • ¼ onion, chopped
  • garlic clove, chopped
  • 85g/3oz chestnut mushrooms, sliced
  • 100ml/3½fl oz red wine
  • 1 tbsp tomato purée
  • 100ml/3½fl oz hot beef stock
  • salt and freshly ground black pepper

For the cheesy mash

  • 1 small potato, peeled and chopped, then boiled until tender and drained
  • 30g/1oz butter
  • 50g/2oz Port Salut cheese, chopped
  • splash milk
  • salt and freshly ground black pepper


  1. For the meatballs, place the onion, garlic, mince, seasoning and chopped rosemary into a large bowl and mix well. Using your hands, shape the mixture into golf ball-sized balls.
  2. Heat the olive oil in a frying pan and fry the meatballs for 6-8 minutes, stirring frequently, or until golden-brown on all sides.
  3. For the sauce, add a little more oil to the pan with the meatballs and sauté the onion for 3-4 minutes. Add the garlic and cook for one minute. Add the mushrooms and sauté for 2-3 minutes.
  4. Add the red wine, turn up the heat and simmer for 1-2 minutes. Add the tomato purée and beef stock and simmer for 8-10 minutes, or until the sauce is thickened and the meatballs are completely cooked through.
  5. For the mash, place the cooked potatoes into a large bowl. Add the butter, cheese, milk and seasoning and mash together with a potato masher until smooth.
  6. To serve, place the mash onto a serving plate and spoon over the meatballs and sauce.
  7. Enjoy

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