Ingredients
– 500 g (1 lb 2 oz) lean minced (ground) beef
– 1/2 brown onion, grated or finely diced
– 3/4 cup (45 g) panko breadcrumbs
– 1 tsp freshly minced garlic
– 2 tbsp tomato ketchup
– 1 tbsp Worcestershire sauce
– 1 tsp dijon mustard
– 1 egg
– 1 tsp sea salt flakes
– 1/4 tsp cracked black pepper
– 2 tbsp olive oil
– 2 tbsp unsalted butter
– 1/2 brown onion, finely diced
– 1 tsp freshly minced garlic
– 3 tbsp plain (all-purpose) flour
– 2 cups (500 ml) beef stock
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme (or 1 tsp fresh thyme leaves)
– Sea salt flakes, to taste
– 1/4 tsp cracked black pepper
– 1 tbsp olive oil
– 1 tsp freshly minced garlic
– 12/3 cups (120 g) baby spinach
– 1 cup (155 g) frozen peas
– 1/2 tsp sea salt flakes
– Cracked black pepper, to taste
– Juice of 1/2 lemon
– Freezer-Friendly Mashed Potatoes
– Thyme leaves (optional)
– Cracked black pepper (optional)
Instructions
1. In a large bowl, combine minced beef, onion, breadcrumbs, garlic, ketchup, Worcestershire sauce, mustard, egg, salt, and pepper. Shape into meatballs.
2. Heat olive oil and butter in a pan, brown meatballs on all sides, then remove from pan.
3. In the same pan, sauté onions and garlic, sprinkle flour, stir, then add beef stock, Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened.
4. Return meatballs to the gravy, cover and simmer until cooked through.
5. In a separate pan, sauté garlic, add spinach, peas, salt, pepper, and lemon juice. Cook until spinach wilts.
6. Serve meatballs and gravy over mashed potatoes, with the side of pea and spinach mixture. Enjoy!
Notes
– For a twist, try adding some grated parmesan cheese to the meatball mixture.
– To make this dish gluten-free, use gluten-free breadcrumbs and flour.
Nutrition
- Calories: 480
- Fat: 22g
- Carbohydrates: 32g
- Protein: 36g