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Meatballs with Sweet Potato Mash Collection 15/11/2019, Recipes

Serves 4-6

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.

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What you get:

Farm Wilder Meat Balls

Sweet Potatoes



Vegan Bouillon Cubes


Sourdough Bread



From your larder:

Olive Oil

Salt & Pepper



250g Sweet potatoes, peeled and cut into small cubes

Meat Balls

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:

Step 1

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:

Step 1

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.


Step 2

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.


Step 3

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.


Step 4

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.