Beef Meatballs with Mash, Gravy and Cranberry Sauce

Steps

1. Preheat oven to 220°C. Bring two medium pots of salted water to the boil. Prep meatballs. Prep carrot and courgette. In a bowl, mix all meatball ingredients together with 1/2 tsp salt. Roll mixture into golf-ball sized balls and set aside.
2. Prep & cook mash. Prep potatoes and broccoli. Add potatoes to one pot of boiling water and cook for 8 minutes. After 8 minutes, add first measure of broccoli and cook for about 10 minutes further, until both are very soft. Drain well and mash with milk, a knob of butter and 1/2 tsp salt. Cover to keep warm.
3. Meanwhile, cook meatballs. While potatoes cook, heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for 4-5 minutes, until browned on all sides. Transfer to a lined oven tray and bake for 6-8 minutes or until just cooked through. Wipe out pan and reserve to heat gravy.
4. Prep & cook veggies. Add remaining broccoli, carrot and courgette to second pot of boiling water and cook for 3-4 minutes, until tender. Drain, return to pot and season to taste with salt and pepper.
5. Heat gravy. Add gravy to reserved pan and heat gently on low-medium heat for about 2 minutes, or until heated through. Toss through cooked meatballs and stir to coat.
6. Serve mash topped with veggies, meatballs and gravy with cranberry sauce on the side.