Masala Meatball Curry and Creamy Mash

Masala Meatball Curry and Creamy Mash

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.

Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity.

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

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