Meatballs and mash potato was always a big favourite of mine as a child. I used to love being able to soak the sauce into the creamy mash. The other day I was thinking about making this meal for my family but I also fancied a curry too.
Curry was my favourite takeaway but nowadays I enjoy making my own. Therefore I decided to combine both meals and the results were amazing. We really enjoyed this dish and we hope you will too. Did you have a favourite meal as a child and if so, what was it? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Large mixing bowl
- Tablespoon
- Teaspoon
- Dinner plate
- Baking tray
- Vegetable peeler
- Grater
- Saucepan
- Stirring spoon
- Blender
Ingredients for the Meatballs
- Mince pork x 500g
- Ground flaxseed x 4 tbsps
- Courgette x 1
- Eggs x 1
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
Method
- Peel and grate the courgette and put the grated courgette into the mixing bowl.
- Add in the mince pork, ground flaxseed, egg, dried mixed herbs and salt and pepper to taste.
- Wet your hands under the tap and make sure your hands are damp.
- Scrunch all the ingredients together with your hand.
- When everything is mixed together divide into four parts.
- Take one of the four parts and start to make meatballs from the part.
- It should make about three large or four smaller meatballs.
- Put the meatballs onto the dinner plate and put them into the fridge for at least a couple of hours.
- In at least two hours time preheat the oven to 180°C or gas mark 5.
- Once the oven has preheated put the meatballs into the baking tray.
- Place the tray into the oven.
- Cook for 25 – 30 minutes or until the meatballs are golden brown.
Ingredients for the sauce
- Garlic x 2 – 4 cloves
- Tomatoes x 2 400g tins
- Carrot x 1 large
- Courgette x 1 large
- Garam Masala x 2 tsp
- Oregano x 1 tsp
- Oil for the base of the saucepan
Method
- Peel and slice the garlic.
- Next peel and grate the carrot and courgette.
- Put the sauce pan onto a high heat on the hob.
- Add oil to the base of the pan.
- Once the pan is hot add in the garlic and fry for a couple of minutes.
- If the pan gets to hot turn the heat down slightly.
- Now add in the grated carrot and courgette.
- If the carrot and courgette stick to the base of the pan add a little water.
- Fry these ingredients for a good five minutes or until everything is soft.
- Next add in the tomatoes and turn the heat back up.
- Sprinkle over the garam masala and the oregano.
- Add in salt and pepper to your taste.
- Bring all the ingredients to the boil.
- Turn the heat down and leave to simmer.
- Leave on the hob for 30 minutes or so.
- This can be made before the oven is preheated for the meatballs.
- Once the sauce has started to thicken remove from the heat and leave to cool.
- When the sauce has cooled pour into the blender.
- Blend these ingredients until they are smooth.
- Put the sauce back onto a low heat and leave to simmer.
- When the meatballs are cooked and the mash is done serve.
Ingredients for the mash potato
- Potatoes x 800 – 1 kg
- Butter x 4 large hobs
- Milk x 2 – 6 tbsps (your choice)
- Salt and pepper to taste
Method for the mash potato
- Peel and cut the potatoes into 1 inch pieces.
- Put a large pan of water of a high heat and bring to the boil.
- Add salt to the water.
- Once the water is boiling add in the potatoes.
- Bring the water to the boil and turn the heat down and leave to simmer for 12 – 15 minutes.
- When the potatoes fall from a fork easily they are cooked.
- Remove from the heat and drain the water through the colander.
- Place the potatoes in the large pan and add in the butter and milk.
- Mash these ingredients together.
- Once the mash is creamy and smooth serve with the meatballs and sauce and enjoy.
Masala Meatball Curry and Creamy Mash was a huge hit in our house. My little family and I really enjoyed eating this dinner. I’m so pleased I decided to ‘mash up’ the meal!!! The sauce and the meatballs could be made in advance of a meal. All the ingredients are freezable so you could freeze this dish and cook it later. Personally I have never frozen mash potato and I would think tastes better cooked fresh. Plus it doesn’t take long to cook mash so it is a very easy part to the meal. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 