Creamy gravy, buttery mash, sweet peas, a full cozy plate

$7.92/serving$7.93at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• ground beef250 g
• ground pork250 g
• egg1 ea
• bread crumbs⅓ cup
• yellow onion½
• nutmeg¼ tsp
• potato4 ea
• whole milk½ cup scant
• butter4 tbsp
• all purpose flour3 tbsp
• beef stock1⅔ cups
• whipping creamscant ½ cup
• snap pea (or frozen peas)2 handfuls

Method

1Mash

• •Cover the potatoes with cold salted water in a pot.
• •Boil 15 minutes until knife-tender, then drain.
• •Mash with 2 tbsp of the butter and the warm milk.
• •Season with salt and pepper and keep warm.

2Roll the meatballs

• •Meanwhile, grate the onion into a large bowl.
• •Add the ground beef, ground pork, egg, breadcrumbs, nutmeg, and a generous pinch of salt and pepper.
• •Mix just until combined (overworking makes them tough).
• •Roll into golf-ball meatballs with wet hands.

3Brown

• •Melt 1 tbsp of the butter in a wide skillet over medium-high heat.
• •Brown the meatballs on all sides 6 to 8 minutes (they finish in the gravy).
• •Remove the meatballs to a plate.

4Gravy

• •Melt the last 1 tbsp of butter in the same pan.
• •Whisk in the flour and cook 1 minute.
• •Gradually whisk in the beef stock until smooth.
• •Stir in the cream.
• •Return the meatballs to the pan and simmer gently 8 to 10 minutes until cooked through and the gravy coats a spoon.
• •Meanwhile, blanch the snap peas in boiling water 2 minutes until bright.

5Plate

• •Spoon the mash onto plates.
• •Add the meatballs and plenty of gravy.
• •Serve the peas on the side.