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Cranberry Glazed Meatballs, Celeriac Mash & Zhoug
Christmas wishes come true with our version of meatballs and mash. Grass-fed British beef meatballs are spiced with Middle Eastern flavours and glazed in a glossy cranberry sauce. Fluffy clouds of celeriac mash for fibre. Crispy kale and golden roasted carrots for veg. And zingy zhoug for drizzling!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp red wine vinegar
- 1 tsp fennel seeds (use half)
- 160g sliced cavolo nero
- 2 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 800g celeriac (Celery)
- 1 tsp chilli flakes
- 500g beef mince (british beef mince (10% fat))
- 1 pomegranate
- 3 carrot
- 1 handful of fresh coriander
- 90g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 3 garlic clove
- 25g honey
Nutritional Information
Calories: 477
Protein: 32g
Carbs: 37g
Fat: 26g
Cranberry Glazed Meatballs, Celeriac Mash & Zhoug
Christmas wishes come true with our version of meatballs and mash. Grass-fed British beef meatballs are spiced with Middle Eastern flavours and glazed in a glossy cranberry sauce. Fluffy clouds of celeriac mash for fibre. Crispy kale and golden roasted carrots for veg. And zingy zhoug for drizzling!
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the carrots into 2cm thick batons (peel optional) and place onto a lined baking tray. Toss with the fennel seeds, 1/2 tbsp oil and a pinch of sea salt. Bake for 20-25 mins, until soft and golden.
- Peel and roughly dice the celeriac. Place into a large saucepan and cover with hot water. Bring to a boil then simmer for 15-20 mins, until soft. Transfer to a bowl and mash with a pinch of sea salt and black pepper.
- Make the meatballs; in a bowl, combine the beef with the spice mix and a pinch of sea salt. Mix and shape into 12 meatballs. Heat a medium ovenproof frying pan with 1 tbsp oil on medium heat. Add the meatballs and cook for 4-5 mins, turning frequently, until golden brown.
- Meanwhile, halve the pomegranate and remove the seeds. Make the zhoug dressing; finely chop or crush the garlic. Finely chop the coriander. Add both to a bowl and mix with one-quarter of the vinegar, 1 tbsp olive oil and a pinch of chilli flakes and sea salt (to taste).
- Mix the honey, cranberry sauce, remaining vinegar and 50ml water in a small bowl. Pour the glaze over the meatballs and cook for 4-5 mins, until thick and glossy. Transfer to the oven and bake for 5 mins, until the meatballs are cooked through.
- Reheat the celeriac saucepan with 1/2 tbsp oil on medium-high heat. Add the cavolo nero and cook for 1-2 mins. Add a splash of water and steam for another 2-3 mins, until soft. Season with sea salt.
- Serve the mash and roasted carrots on plates with the glazed meatballs. Top with the vegetables, pomegranate seeds and zhoug dressing .
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