Beef Meatballs With Mash, Broccoli & Onion Gravy

Add your mince to a bowl with a generous pinch of salt and pepper then give everything a good mix up until thoroughly combined

Divide and shape into small meatballs (about 6 per person!)

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil then once hot, add your meatballs and cook for 2 min on each side or until browned

Boil a full kettle

Peel and slice your brown onion[s]

Chop your potato[es] (skins on) into large, bite-sized pieces

Chop your Tenderstem broccoli into thirds

Add the chopped potatoes to a pot with a lid with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium, add your chopped broccoli to a sieve and place the sieve over the potatoes

Cover with a lid and cook for 12-15 min or until the potatoes and broccoli are fork-tender

Once the meatballs have browned, reduce the heat to medium-high and add the sliced onion

Cook for 1-2 min or until starting to soften

Peel and finely chop (or grate) your garlic

Once starting to soften, add your onion marmalade with your gravy base, chopped garlic, tomato paste, cornflour and a generous pinch of salt

Give everything a good mix up until the meatballs are well coated

Once well coated, add 250ml [325ml] [425ml] cold water and bring to the boil over a high heat

Once boiling, cover with a lid

Cook for a final 10-11 min, stirring occasionally, or until the sauce has thickened and the meatballs are cooked through (no pink meat!) – these are your beef meatballs with onion gravy

Once the potatoes are tender, set aside the steamed broccoli and drain the potatoes

Return the drained potatoes to the pot with a splash of milk and a generous pinch of salt and pepper and mash until smooth – this is your mash