Ingredients:

  • 500 g (1 lb 2 oz) lean minced (ground) beef
  • ½ brown onion, grated or finely diced
  • ¾ cup (45 g) panko breadcrumbs
  • 1 tsp freshly minced garlic
  • 2 tbsp tomato ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 egg
  • 1 tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • ½ brown onion, finely diced
  • 1 tsp freshly minced garlic
  • 3 tbsp plain (all-purpose) flour
  • 2 cups (500 ml) beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme (or 1 tsp fresh thyme leaves)
  • Sea salt flakes, to taste
  • ¼ tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 12/3 cups (120 g) baby spinach
  • 1 cup (155 g) frozen peas
  • ½ tsp sea salt flakes
  • Cracked black pepper, to taste
  • Juice of ½ lemon
  • Creamy mashed potatoes
  • Thyme leaves (optional)
  • Cracked black pepper (optional)

Instructions:

  1. In a bowl, combine all meatball ingredients except olive oil, mixing just until combined.
  2. Heat olive oil in a large pan over medium-high heat.
  3. Form and cook meatballs for 3-4 minutes, turning to brown all sides; set aside.
  4. Reduce heat to medium-low; melt butter and sauté onion and garlic for 1-2 minutes.
  5. Stir in flour, cooking for 30 seconds to form a paste.
  6. Gradually add beef stock, Worcestershire sauce, and thyme; bring to a simmer.
  7. Return meatballs to the pan; simmer for 6–8 minutes until cooked through and gravy thickens.
  8. In a frying pan, heat olive oil; sauté garlic for 30 seconds.
  9. Add spinach; cook until wilted (~1 minute).
  10. Stir in peas and cook for an additional minute; season with salt, pepper, and lemon juice.
  11. Plate meatballs and gravy over mashed potatoes; top with sautéed spinach and peas. Garnish with thyme leaves and cracked pepper if desired.