Beef Meatballs with Creamy Mash

• 500 gbeef mince
• 1egg
• 50 ggluten-free breadcrumbs
• 2 tbspchopped chives
• 1 tspsmoked paprika
• 1 tspsea salt
• ½ tspfreshly ground black pepper
• 2 tbspgarlic-infused oil (for frying)
• 300 mlbeef stock (low-FODMAP)
• 1 tbspcornflour (to thicken)
• 1 tspDijon mustard
• 800 gpotatoes, peeled and chunked
• 50 gunsalted butter
• 150 mlwarmed lactose-free milk
• 120 gbaby spinach
• 15 gflat-leaf parsley, chopped
• 1lemon, zest and juice

Method

1. 1In 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. 2Put 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. 3Heat the garlic-infused oil in a large frying pan. Cook the meatballs in two batches for 12–14 minutes per batch, turning regularly, until browned and the centre of the largest reaches 75°C for 30 seconds. Keep the first batch warm while the second cooks.
4. 4Toast 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. 5Tip 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. 6Return the meatballs to the gravy, spoon it over to coat, and let them warm through for a minute.
7. 7Serve four meatballs per person with the spinach mash and gravy. Scatter with the parsley and lemon zest, then add lemon juice to taste. The listed chives are already in the meatballs.

Per serving

kcal

723

protein

31.2g

fibre

6.8g

carbs

51.1g

fat

45.5g