Beef and herb meatballs with creamy pepper sauce

Switch up your midweek routine with this beef and herb meatball recipe. Served with a creamy pepper sauce and mash, it’s great to have a batch in the freezer for busy nights.

Beef and herb meatballs with creamy pepper sauce

Serves

8

Prep

30m

Note: + Cooling time

Cooking

35m

Ingredients

  • 2kg gold sweet potatoes, peeled, chopped
  • 100g butter, chopped
  • 4 shallots, finely chopped
  • 4 cups (1L) beef stock
  • 300ml thickened cream
  • 3 tsp ground black pepper
  • 1 tbs cornflour
  • 2 x 500g pkts Coles Australian No Added Hormones 4 Star Beef Mince
  • 1 bunch flat-leaf parsley, finely chopped

Method

STEP 1

Cook the sweet potato in a steamer over a saucepan of simmering water for 10 mins or until tender. (Alternatively, cook in the microwave until tender.) Transfer to a bowl. Add half the butter. Use a fork or potato masher to mash until smooth. 

STEP 2

Meanwhile, melt remaining butter in a large saucepan over low heat. Add the shallot and cook, stirring, for 5 mins or until tender. Transfer one-third of shallot to a plate and reserve. Add stock, cream and pepper to the remaining shallot in the pan. Bring to a simmer. Whisk cornflour with 2 tbs water in a bowl. Stir into the cream mixture. Cook, stirring, for 10 mins or until sauce thickens. Remove from heat.

STEP 3

Combine reserved shallot with beef mince and half the parsley in a bowl. Season. Roll tablespoonfuls of mixture into balls and place on a plate. Heat a non-stick frying pan over medium heat. Cook meatballs, in 2 batches, turning occasionally, for 8-10 mins or until browned and cooked through.

STEP 4

Place half the meatballs in an airtight container. Pour over half the sauce. Place half the mash in an airtight container. Set aside to cool before placing in the freezer.

STEP 5

Divide the remaining mash among serving plates. Top with the remaining meatballs and sauce. Sprinkle with the remaining parsley to serve.

Serve with steamed green beans.

Freeze me

Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat meatballs and sauce, covered, in the microwave on high for 3 mins or until heated through. Repeat with the mash.

Waste wise 

Save the potato peels, then fry until crisp. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.