Venison Meatballs with Spiced Swede Mash
Ready-made, lean meatballs make an easy dish to serve over the festive period.
Ingredients
- Olive Oil: 4 tbsp
- British Venison Meatballs: 300g pack 20
- Onion: 2, sliced
- Garlic: 2 clove, finely chopped
- British Woodland Mushrooms: 2 200g packs, sliced
- Swede: 2 large, peeled and cut into 2cm chunks (about 900g)
- Ground Allspice: 1 1/2 tsp
- Plain Flour: 1 tbsp
- Fresh Chicken Stock: 400ml
- Unsalted Butter: 80g
- Single Cream: 6 tbsp
- Flat Leaf Parsley: Handful, roughly chopped
Method
- Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 6-8 minutes until browned all over, then scoop out of the pan. Add the onion and fry for 2 minutes, then add the garlic and mushrooms. Fry for 8-10 minutes, stirring regularly, until soft and turning golden.
- Meanwhile, put the swede in a large saucepan. Cover with cold water and a pinch of salt and set over a high heat. Bring to the boil, then simmer for about 20 minutes or until tender.
- Stir the allspice and flour into the mushroom mixture, cook for 1 minute, then stir in the stock. Return the meatballs to the pan, lower to a simmer and cook for 10 minutes or until no pink meat remains and the juices run clear. Meanwhile, drain the swede, let it steam dry for a few minutes, then tip back into the pan with the butter. Season, then mash.
- Stir the cream and half the chopped parsley through the meatballs, then scatter with the remaining parsley and season.
- Serve with the swede mash.
Notes
- Serves 4
- Prepare 15 minutes; cook 35 minutes.
- Level up: both the meatballs and the swede mash can be made up to 24 hours in advance and reheated to serve. You may need to add a splash of water to the meatballs to loosen the sauce.
- Per serving: 1728kJ/415kcals/25g fat/11g saturated fat/20g carbs/16g sugars/8.8g fibre/22g protein/1.3g salt.