Beef Meatballs with Creamy Mash

Ingredients

• 500 g beef mince
• 1 egg
• 50 g gluten-free breadcrumbs
• 2 tbsp chopped chives
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp garlic-infused oil (for frying)
• 300 ml beef stock (low-FODMAP)
• 1 tbsp cornflour (to thicken)
• 1 tsp Dijon mustard
• 800 g potatoes, peeled and chunked
• 50 g unsalted butter
• 150 ml warmed lactose-free milk
• 120 g baby spinach
• 15 g flat-leaf parsley, chopped
• 1 lemon, zest and juice

Method

1. In a large bowl, combine the beef mince, egg, gluten-free breadcrumbs, chopped chives, smoked paprika, sea salt and black pepper. Season generously. Mix until just combined; overworked mince goes tight and bouncy. Roll into 16 even meatballs and chill for 10 minutes so they hold their shape in the pan.
2. Put the potatoes into cold, well-salted water, bring to the boil and simmer until a knife slides through with no resistance, 15–18 minutes. Drain thoroughly and let the steam blow off for a minute; wet potatoes mean gluey mash. Return to the pan, add the butter and the warmed lactose-free milk, and mash to a smooth, glossy texture. Taste, add salt if needed, then keep covered.
3. Heat the garlic-infused oil in a large stainless or cast iron pan over medium heat. Add the meatballs in a single layer with space between them; crowd the pan and they'll steam in their own juices instead of browning. Work in two batches if your pan's on the smaller side. Don't touch them for the first 3 minutes; let the crust set, then turn every 4–5 minutes so they colour deeply on all sides, about 12–14 minutes total. They're done at 75°C for 30 seconds internal, with a deep mahogany crust all over. Lift onto a warm plate.
4. Toast the smoked paprika clinging to the pan briefly in the residual oil. Pour off any excess fat, leaving the brown stuck bits on the base. Pour in the beef stock and scrape the base clean with a wooden spoon. Whisk the cornflour with a splash of cold water, stir it in with the Dijon, and simmer gently until glossy and coating the back of a spoon, 3–4 minutes.
5. Tip the baby spinach into the warm mash pan with a spoonful of the gravy and fold through for 30–60 seconds, just until collapsed and still bright green. Any longer and it goes khaki.
6. Return the meatballs to the gravy, spoon it over to coat, and let them warm through for a minute.
7. Spoon the creamy mash and wilted spinach onto warm plates, arrange 3–4 meatballs on each portion and spoon the glossy mustard gravy over the top. Scatter with extra chopped chives and fresh parsley, then finish each plate with a squeeze of lemon; the acid keeps the dish balanced.