Instructions
step 1 In a bowl, mix all meatball ingredients until combined. Shape into small balls.
step 2 Heat oil in a skillet over medium heat and brown the meatballs on all sides. Remove and set aside.
step 3 In the same skillet, melt butter for the gravy. Whisk in flour and cook for 1–2 minutes.
step 4 Slowly pour in beef broth while whisking. Add cream, then simmer until thickened. Season with salt and pepper.
step 5 Return meatballs to the skillet, cover, and simmer in the gravy for 10–15 minutes.
step 6 Boil potatoes until tender, about 15 minutes. Drain and mash with butter, milk, and salt until smooth.
step 7 Steam or boil green beans until just tender, 4–5 minutes. Toss with butter and season.
step 8 Mix chopped beetroot with vinegar, sugar (if using), and salt. Let it marinate briefly.
step 9 Plate the mashed potatoes, meatballs with gravy, green beans, and beetroot. Garnish potatoes with chives if desired.
Storage and Reheating Tips
Store meatballs with gravy and mashed potatoes in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave or on the stove. Green beans and beetroot can be stored separately and are best reheated lightly or enjoyed cold (in the case of beets).
Continue on the next page