Lancewood
Lancewood
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Lancewood Meatballs & Potatoes
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Lancewood Meatballs & Potatoes

Ingredients

500 g lean beef mince
50 g packet brown onion soup  (use 25 g only)
125 ml LANCEWOOD® Double Cream Plain Yoghurt  or LANCEWOOD® Sour Cream

 

Sauce:

30 ml oil
1 garlic clove(s) , crushed
1 onion(s) , chopped
410 g canned chopped peeled tomatoes
15 ml sugar
5 ml mixed herbs
250 ml beef stock
salt & freshly ground black pepper
3 potato(es) , peeled, quartered & cooked until just soft
250 g LANCEWOOD® Cheddar , grated

To serve:

750 ml rice , cooked

Method

Meatballs:
Preheat the oven to 180°C. Mix the mince, brown onion soup and yoghurt or sour cream together.

Shape into meatballs and place in a casserole dish.

Sauce:
Heat the oil and fry the garlic and onion until golden.

Add the tomatoes, sugar, mixed herbs and beef stock and simmer over low heat for 2 minutes.

Spoon over the meatballs and arrange the potatoes in between. Sprinkle cheese over and bake for 30 – 40 minutes.

Serve with rice and steamed vegetables.

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