Mains
Classic Buttery Mash with Meatballs & Mustard Butter Sauce
Prep 40 mins. /Cook 45 mins.
serves 4
Easy
Classic Buttery Mash with Meatballs & Mustard Butter Sauce
Method
Classic Buttery Mash
- Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20 - 25 minutes or until fork tender.
- Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter.
- Gradually add milk and beat with a wooden spoon until smooth. Season with salt and pepper. Top with remaining butter, cover and keep warm.
Meatballs
- Combine all the ingredients except olive oil in a mixing bowl, season with salt and pepper. Roll mixture into golf ball size meatballs.
- Heat oil in a large nonstick frying pan over medium-high heat. Cook meatballs in batches until golden and cooked through. Keep warm in a low oven until ready to serve.
Creamy Mustard Butter Sauce
- Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute.
- Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half.
- Stir in stock and sugar, simmer uncovered for 5 minutes.
- Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste. Serve over meatballs, broccolini and mash.