Meatballs with Sweet Potato Mash Collection 15/11/2019, Recipes
Made with tasty Farm Wilder beef these comforting meatballs, combined with creamy sweet potato mash, make a nutritious and hearty meal - perfect on a cold winter's day.
Time: approx. 20 min active, 35 min total. Makes 4-6 servings. Average £/serving: £3.39. Freezes well.
What you get:
Farm Wilder Meat Balls
Vegan Bouillon Cubes
From your larder:
Salt & Pepper
250g Sweet potatoes, peeled and cut into small cubes
1 onion, finely chopped
Sourdough bread, to serve
1 cup of veggie stock
2 tbsp butter
1 tbsp Olive oil
1 cup of kale, leaves stripped and chopped
Salt and pepper, to taste
For the sweet potato mash:
Place the cubed sweet potato and salt into a saucepan, cover with water and simmer for 20 minutes or until tender. Drain but keep the water. Mash the sweet potato with butter and add enough water to combine into a creamy texture. Set aside and keep warm.
For the meatballs:
Heat oil in a large non-stick frying pan over medium heat, add the meatballs and cook for 1-2 minutes. Add the chopped onion and stir well for 3-4 minutes. Remove from pan and set aside.
Using the same pan, melt some butter add a little stock, whisking until smooth. Gradually add the remaining stock and return meatballs and onion to the pan, stirring well, continuing to cook for a few minutes.
Meanwhile, prepare the kale. Strip the leaves from the stalks and tear them into bite-sized pieces.
Heat the extra virgin olive oil in a small pan over a low heat and roast the kale until crunchy. Season with salt and pepper and set aside.
Divide the sweet potato mash between plates, top with the onions and meat balls, season if needed. Serve with crunchy kale and Sourdough bread.
NB: This collection will provide you with substantial leftover ingredients for further recipes.