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@user886845366: Azure New Arrivals: Elevate Your Style

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Saturday 12 September 2026 05:40:07 GMT
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CREAMY PEPPERCORN MEATBALLS & CHEESY MASH 🤌🏼 . Episode 4 of What’s for Dinner… and this one is pure comfort food 🫶🏼 . Growing up, steak with peppercorn sauce was always my birthday dinner of choice, so this is my quicker, cheaper and much more midweek friendly version. Golden meatballs in the creamiest peppercorn sauce, served with cheesy mash and your favourite veggies 😍 . Save this one for your next cosy dinner! . Serves 4 . Ingredients . 800g potatoes, peeled and chopped 15g butter 60g grated cheese - I used a four cheese blend Salt, to taste . 500g Beef Meatballs - i used 3% fat mini meatballs from M&S 1 onion, finely diced 2 garlic cloves, grated 1 tbsp ground black pepper, or less to taste 200ml chicken/beef stock 120ml single cream Fresh parsley, finely chopped (optional) Your favourite vegetables, to serve . Method . Add the potatoes to a pan of salted water and cook for around 15–20 minutes, or until completely tender. Meanwhile, add the meatballs to a large frying pan and cook until golden and cooked through. Remove them from the pan and set aside. Add the onion to the same pan and cook for a few minutes before adding the garlic and ground black pepper. I used 1 tablespoon, but start with less and adjust it to your taste, you can always add more! Continue cooking until the onions are soft and translucent. If they’re taking a while to soften, add a little splash of water and cook until it has evaporated. This helps soften the onions without them catching. Pour in the chicken stock, followed by the single cream, and mix well. Add the meatballs back to the pan and simmer until the sauce has reduced and thickened. Taste and adjust the seasoning if needed. Drain the potatoes, then add the butter and grated cheese. Mash until smooth and cheesy, adding a little more salt if needed. Serve the creamy peppercorn meatballs over the cheesy mash with your favourite vegetables. Finish with fresh parsley, if you like, and enjoy! . Calories - 460 Protein - 31g
CREAMY PEPPERCORN MEATBALLS & CHEESY MASH 🤌🏼 . Episode 4 of What’s for Dinner… and this one is pure comfort food 🫶🏼 . Growing up, steak with peppercorn sauce was always my birthday dinner of choice, so this is my quicker, cheaper and much more midweek friendly version. Golden meatballs in the creamiest peppercorn sauce, served with cheesy mash and your favourite veggies 😍 . Save this one for your next cosy dinner! . Serves 4 . Ingredients . 800g potatoes, peeled and chopped 15g butter 60g grated cheese - I used a four cheese blend Salt, to taste . 500g Beef Meatballs - i used 3% fat mini meatballs from M&S 1 onion, finely diced 2 garlic cloves, grated 1 tbsp ground black pepper, or less to taste 200ml chicken/beef stock 120ml single cream Fresh parsley, finely chopped (optional) Your favourite vegetables, to serve . Method . Add the potatoes to a pan of salted water and cook for around 15–20 minutes, or until completely tender. Meanwhile, add the meatballs to a large frying pan and cook until golden and cooked through. Remove them from the pan and set aside. Add the onion to the same pan and cook for a few minutes before adding the garlic and ground black pepper. I used 1 tablespoon, but start with less and adjust it to your taste, you can always add more! Continue cooking until the onions are soft and translucent. If they’re taking a while to soften, add a little splash of water and cook until it has evaporated. This helps soften the onions without them catching. Pour in the chicken stock, followed by the single cream, and mix well. Add the meatballs back to the pan and simmer until the sauce has reduced and thickened. Taste and adjust the seasoning if needed. Drain the potatoes, then add the butter and grated cheese. Mash until smooth and cheesy, adding a little more salt if needed. Serve the creamy peppercorn meatballs over the cheesy mash with your favourite vegetables. Finish with fresh parsley, if you like, and enjoy! . Calories - 460 Protein - 31g

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