Meatballs & Mashed Potato

Ingredients

• 1kg beef mince • 1 onion, finely chopped • 1 clove garlic, finely chopped • 1 teaspoon of mixed herbs • ½ cup of rice • 1 egg • light pinch of salt (optional) • 1 teaspoon of pepper Makes 4-6 serves

• 2 tins of tomato soup • 1 tablespoon of Worcestershire sauce • 4 large potatoes, peeled and chopped into quarters • 2 tablespoons of butter or margarine • ½ cup of milk • ½ cup of grated cheese (about 100g)

Method

Place the mince, mixed herbs, rice, egg, salt, pepper, finely chopped onion and garlic into a large bowl. Mix together with a wooden spoon or clean hands until all ingredients are mixed through. Roll tablespoon sized amounts of mixture into ball shapes. Place the mince balls into a large saucepan over a medium heat and cook until just browned. Pour in the tomato soup and Worcestershire sauce and bring to the boil. Once it starts boiling, turn the heat down so it is just simmering (bubbling a little) and cover with a lid. Cook the meatballs in the soup for 30 minutes. Gently move the meatballs around during this time so they do not stick to the bottom of the saucepan. While the meatballs are cooking, place the peeled, chopped potatoes into another large saucepan and cover with cold water. Place on stove over a high heat until water is boiling. Once boiling reduce the heat to medium. Cook until a fork can be pushed through the potato easily. Drain the water from the potatoes, add the margarine/butter and milk and mash until there are no lumps. Divide the potato evenly between 4 bowls, and top with the meatballs and soup. Sprinkle with the grated cheese and enjoy! Any leftovers can be stored in an airtight container in the fridge for 2 days, or frozen for a later time. Use within 3 months (write a use-by-date on the container). “Meatballs and Mash was a big winner, we all loved it, an easy winter dish and to top it off I made the bread and butter pudding. We all loved it and all ended up in a food coma.”