Meatballs with Carrot Mash and Tomato Sauce

Serves 4

Ingredients

• 500g beef mince
• 1 onion, peeled and very finely chopped or grated
• 1 tbsp double cream
• ½ tbsp rosemary, finely chopped
• 1 egg
• 50g breadcrumbs
• 1 tbsp rapeseed oil
• For the Carrot Mash:
• 1kg carrots, peeled and cut into large dice
• 50g butter

For the Tomato Sauce:

• 1 tbsp rapeseed oil
• 1 onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• 1 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 75mls vegetable stock
• 1 tsp dried mixed herbs
• 1 tbsp parsley, finely chopped (optional)

Directions

For the carrot mash, place the peeled, diced carrots in a large pan of salted water and bring to the boil. Simmer for 30 minutes, or until the carrots are tender. Drain well and puree in a food processor or with a hand blender. Add the butter and season well with sea salt and black pepper.

For the tomato sauce, heat the rapeseed oil in a saucepan or frying pan. Add the finely chopped onion and cook over a low heat for 10 minutes until the onion is softened and translucent. Add the garlic and cook for a further two minutes. Add the chopped tomatoes, tomato puree, vegetable stock and herbs and bring to the boil. Simmer for 10 – 15 minutes, until the sauce has reduced slightly and season to taste.

For the meatballs, place the mince in a large bowl and add the onion, double cream, rosemary, egg and breadcrumbs. Season with sea salt and black pepper, and mix well to combine thoroughly. Shape into eight medium sized or twelve smaller meatballs. Heat the rapeseed oil in a pan and fry the meatballs on each side until well browned. Cover the pan and cook on a gentle heat for a further 5 – 10 minutes, or until the meatballs are cooked through.

To serve, place a spoonful of the carrot mash onto each plate, top with the meatballs and spoon over some tomato sauce. Garnish with freshly chopped parsley if desired.