Ingredients

• ¼ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 250g/9oz minced beef
• salt and freshly ground black pepper
• 1 tsp chopped fresh rosemary
• 1 tbsp olive oil
• dash olive oil
• ¼ onion
• chopped
• 1 garlic clove
• chopped
• 85g/3oz chestnut mushrooms
• sliced
• 100ml/3½fl oz red wine
• 1 tbsp tomato purée
• 100ml/3½fl oz hot beef stock
• salt and freshly ground black pepper
• 1 small potato
• peeled and chopped
• then boiled until tender and drained
• 30g/1oz butter
• 50g/2oz Port Salut cheese
• chopped
• splash milk
• salt and freshly ground black pepper

Directions

• For the meatballs
• place the onion
• garlic
• mince
• seasoning and chopped rosemary into a large bowl and mix well. Using your hands
• shape the mixture into golfball-sized balls.
• Heat the olive oil in a frying pan and fry the meatballs for 6-8 minutes
• stirring frequently
• or until golden-brown on all sides.
• For the sauce
• add a little more oil to the pan with the meatballs and sauté the onion for 3-4 minutes. Add the garlic and cook for one minute. Add the mushrooms and sauté for 2-3 minutes.
• Add the red wine
• turn up the heat and simmer for 1-2 minutes. Add the tomato purée and beef stock and simmer for 8-10 minutes
• or until the sauce is thickened and the meatballs are completely cooked through.
• For the mash
• place the cooked potatoes into a large bowl. Add the butter
• cheese
• milk and seasoning and mash together with a potato masher until smooth.
• To serve
• place the mash onto a serving plate and spoon over the meatballs and sauce.