Creamy Meatballs with Potato Mash and Cranberry Sauce

Steps

1. Preheat oven to 220°C. Bring two medium pots of salted water to the boil. Line an oven tray with baking paper. Finely dice whole onion (reserve half for sauce); grate first measures of carrot and courgette. In a large bowl, mix all meatball ingredients. Roll the mince mixture into golf-ball sized balls and set aside on a plate.
2. Peel and dice potatoes 2cm, add to pot of boiling water and cook for 12-15 minutes until very soft. Drain and mash with butter, milk and salt until smooth. Season to taste and cover to keep warm. Cut broccoli into florets and cut carrot and courgette into 3cm x 1cm sticks and set aside.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook meatballs for 3-4 minutes, until browned on all sides. Transfer to prepared tray, reserve fry-pan and bake meatballs for about 5 minutes or until just cooked through. Set aside.
4. Wipe out reserved pan, return pan to medium heat and cook remaining onion for 2-3 minutes, until tender, add chicken stock and bring to the boil for 1-2 minutes. Stir in remaining sauce ingredients and simmer gently for 2-3 minutes, until thickened.
5. Return meatballs to pan, stir to combine, reduce heat to low and simmer for about 2 minutes, until meatballs are warmed through. Cook veggies in boiling water for about 3 minutes, until tender. Drain, return to pot and season to taste.
6. To serve divide potato mash, veggies and meatballs between plates. Serve cranberry sauce on the side.