Recipe

Solo: Glazed Frikkadels with Cream Cheese Mash

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Solo: Glazed Frikkadels with Cream Cheese Mash

BBQ coated beef meatballs with soft and creamy mash and steamed green beans, baby spinach, and peas.




Ingredients to serve 1

  • 125g x Beef Mince
  • 150g x Potatoes - peeled and quartered
  • 2 tbsps x Cream Cheese
  • 50g x Green Beans - stem end trimmed
  • 50g x Swiss Chard - shredded
  • 25g x Peas
  • 30ml x DD Smoky BBQ Sauce
  • 25g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Place a medium saucepan of salted water on the stove to come to the boil for use in Step 3. Roll your beef mince into 3-4 meatballs.

Washing Instruction

Wash your hands, potatoes, green beans and swiss chard well.

Gino's Tip - See Step 3

If you find you have too much liquid in your soft greens like swiss chard or baby spinach, once cooked. Place your greens in a clean kitchen towel and gently wring any excess moisture out.

Step 1- Cream Cheese Mash

Cook your quartered potatoes in a large saucepan of salted water for 10-12 minutes until soft. Drain through a colander and mash with a potato masher until smooth. Now fold in your cream cheese and a little milk to thin the mash out. Taste and season with salt and pepper to your liking

Step 2 - Glazed Frikkadels

Heat a large frying pan over med-high heat, add a glug of olive oil and fry your meatballs for 6-8 minutes until completely cooked through. Try to attain as much color as possible. The best way to do this is to avoid moving them around in the pan so that they sear nicely. Now add your DD Smoky BBQ Sauce and coat your meatballs in it. If the sauce singes on the base of the pan, use some tap or bottled water to thin it out.

Step 3 - Steamed Butter Greens - See Gino's Tip

Cook your green beans in your medium saucepan of boiling water for 6-8 minutes until soft. Remove with a slotted spoon and place in a serving dish. Proceed to cook your swiss chard for 2-3 minutes. Transfer to the serving dish, again using your slotted spoon. Lastly, cook your peas for 6-8 minutes until soft. Combine your greens and add your butter. Season with salt and pepper and mix well so that the butter coats your vegetables.

To Serve

Place your cream cheese mash as your base, top with your glazed frikkadels and serve with your steamed butter greens. Enjoy!