Meatballs and mash

A bowl of comfort food - easy to swap or add in other goodies too

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Ingredients

  • 24 meatballs (6 each)
  • 2 onions
  • 2 cloves of garlic
  • 1 glass red wine
  • 2 handfuls of cherry tomatoes (or tin of tomatoes)
  • 1 bay leaf
  • Small bunch of fresh sage (if available)
  • ½ tsp ground black pepper
  • 5 medium potatoes
  • A dollop of butter
  • A dash of milk
  • ½ tsp nutmeg
  • Spinach (~150g)

Instructions

Main dish
  1. Fry meatballs to seal them nicely.
  2. Dice the onion and crush the garlic, allowing them to fry in some olive oil for a few minutes. If using the bay leaf, sage, and/or any other herbs, add them now.
  3. Pour in some red wine and let it evaporate for a minute.
  4. Add tomatoes and allow to simmer for about 30-40 minutes. Add in the black pepper and season to taste.
  5. A few minutes prior to serving, add the spinach to wilt with the mix.
Mash
  1. Peel and boil the potatoes (chop them up to help them boil quicker if you like).
  2. Mash them with the milk and butter, adding salt, pepper, and nutmeg as desired. Try and make the mash a little thicker than normal, as the sauce from the meatball mix will loosen things up.

Serves 4.