Name: Cheesy melting middle meatballs with broccoli mash
Total time: 2100 s
Yield: 4
Ingredients: 500 gram 12% fat beef mince; 30 gram mature cheddar; 3 tablespoon extra virgin olive oil; 1 onion; 1 clove garlic; 1 tin chopped tomatoes; 1 teaspoon dried oregano; 1 pinch chilli flakes; 700 gram Maris Piper potato; 1 head broccoli

Step 1

Add the Select Farms Aberdeen Angus 12% fat beef mince (500 g) to a bowl with a pinch of salt and pepper and mix with your hands until well combined. Divide the mix into approx 16 golf ball-sized balls, rolling with wet hands. Push a pinch of mature cheddar (30 g) into the centre of each ball, and close the meat around it to seal.

Step 2

Add the Maris Piper potatoes (700 g) to a large pan of boiling water, simmer for 15 minutes then add the broccoli (1 head) for a further 5 minutes.

Step 3

While the potatoes are cooking, heat 1 tbsp M&S unfiltered extra virgin olive oil (15 mL) in a non-stick frying pan over a medium-high heat and fry the meatballs for 3-5 minutes, until caramelised all over. Remove from the pan and set to one side.

Step 4

Lower the heat to medium, add 2 tbsp M&S unfiltered extra virgin olive oil (30 mL) and fry the onion (1) and garlic (1 clove) for around 5 minutes, until soft. Season with salt and pepper, then stir in the M&S Italian chopped tomatoes (1 tin) and add a pinch of dried oregano (2 g) and chilli flakes (1 pinch) , if you like.

Step 5

Bring to the boil before adding the meatballs. Simmer on a low heat for 10-15 minutes, until the meatballs are cooked through.

Step 6

Once the potatoes and broccoli are ready, drain and allow to steam dry for 2 minutes. Return to the pan with a drizzle of oil, season and mash. Serve with the meatballs and extra cheese on top.

Cheesy melting middle meatballs with broccoli mash

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