Classic Buttery Mash with Meatballs and Mustard Butter Sauce
Prep:  40 minutes
Cook:  45 minutes
Serves:  4
Average: 4.5 (28 votes)
Difficulty:
Cuisine:
Saved:
British
164
Recipe by: Western Star
When you need an easy way to feed the family, this easy meatball and mashed potato recipe is the dinner to put on the table.
Credit: Whisk Media Group
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Classic Buttery Mash with Meatballs and Mustard Butter Sauce
Ingredients:
Classic Buttery Mash
Meatballs
Creamy Mustard Butter Sauce
Method:
Classic Buttery Mash
  1. Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
  2. Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
  3. Gradually add milk and beat with a wooden spoon until smooth. Season with salt and pepper. Top with remaining butter, cover and keep warm
Meatballs
  1. Combine all the ingredients except olive oil in a mixing bowl, season with salt and pepper. Roll mixture into golf ball size meatballs
  2. Heat oil in a large nonstick frying pan over medium-high heat. Cook meatballs in batches until golden and cooked through. Keep warm in a low oven until ready to serve
Creamy Mustard Butter Sauce
  1. Melt half the butter over medium heat. Add garlic, cook for 1 minute or until butter is foaming and garlic fragrant. Stir in flour and cook for a further minute
  2. Whisk in white wine and Dijon. Reduce heat and simmer until reduced by half. Stir in stock and sugar, simmer uncovered for 5 minutes
  3. Slowly whisk in remaining butter 1-2 cubes at a time, until sauce thickens and becomes glossy. Stir through wholegrain mustard. Season to taste. Serve over meatballs, broccolini and mash
Tips & Hints:
  • Choose a potato that’s good for mashing, such as Sebago or Desiree.
  • Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam.
  • For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.
  • Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to create the silky smooth texture.
  • Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan. This sauce is also great served with roast meats or steamed vegetables.
Western Star Salted Butter
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Meatballs with mash & sauce
3
Dallas
1 year 1 month ago
This meal was quite enjoyable. The only downside was that the sauce was much too buttery. Half the butter would have been plenty