Clodagh McKenna’s cheesy meatballs with creamy mash
Juicy meatballs, a rich tomato sauce, and a creamy buttery mash… it’s the perfect dish to welcome the school half term. Plus, it’s quick and easy to make, so you can have a delicious and satisfying meal on the table in no time.
Ricotta meatballs with creamy mash and cavolo nero
Serves 4
Ingredients
200g ground beef
200g ground pork
200g ricotta cheese
2 onions, diced
4 garlic cloves, crushed
1 tbsp fresh rosemary, finely chopped
80g parmesan, grated
40g fine breadcrumbs
1 egg, beaten
Sea salt and freshly ground black pepper
1 tbsp olive oil
For the rosemary tomato sauce
1 tbsp olive oil
2 garlic cloves, crushed
1 onion, halved and thinly sliced
1 tsp fresh rosemary, finely chopped
1 ½ x 400g tins of cherry tomatoes
1 tbsp tomato paste
1 tsp dried chilli flakes
Sea salt and freshly ground black pepper
For the cavolo nero
400g cavolo nero
50g butter
For the creamy mash
1kg potatoes, cooked
150g butter
150ml whole milk
Sea salt and freshly ground black pepper
Method
1. Place the ground beef, pork, ricotta, onions, garlic, rosemary, parmesan, breadcrumbs, and beaten egg in a bowl and season with sea salt and freshly ground black pepper. Mix well.
2. Using your hands shape 30 meatballs, and transfer to a plate. Cover and place in the fridge for an hour. This sets them so that they don’t crumble when you start cooking them. You could also leave the meatballs in the fridge for up to three days or freeze them until you are ready to cook them.
3. While the meatballs are chilling, make the creamy mash. Peel and chop 1 kg of potatoes and place them in a saucepan. Cover with cold water and season with sea salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are soft.
4. Drain the potatoes and return them to the saucepan. Add 150g of unsalted butter and 150 ml of whole milk. Mash until smooth, adding more milk if needed. Season with sea salt and freshly ground black pepper to taste.
5. Next, make the tomato sauce. Place a saucepan over a low heat and add one tablespoon of olive oil, and stir in the onions, garlic, and rosemary, and simmer for two minutes.
6. Next, stir in a can of diced tomatoes and season with sea salt and freshly ground black pepper. Leave to cook for 15 minutes, stirring occasionally.
7. In a frying pan over medium heat, pour in one tablespoon of olive oil and add the meatballs. Brown them on all sides.
8. Once the meatballs are browned, spoon them into the tomato sauce and allow to cook for 15 minutes.
9. Cook the cavolo nero in a pan over a medium heat with the butter, and season with sea salt and freshly ground black pepper. Turn the vegetable with tongs so it cooks evenly, this will only take five minutes.
10. Spoon the creamy mash between four warmed bowls, followed by the meatballs and an extra spoon of the tomato sauce. Finally, add the cavolo nero.