Venison meatballs with swede mash

Name: Venison meatballs with swede mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp olive oil; 300 pack 20 British Venison Meatballs; 1 onion, sliced; 1 clove/s garlic, finely chopped; 200 pack No.1 Woodland Mushrooms, sliced; 1 swede (about 900g), peeled and cut into 2cm chunks; tsp ground allspice; tbsp plain flour; 200 ml fresh chicken stock; 40 g unsalted butter; 3 tbsp single cream; handful flat leaf parsley leaves, roughly chopped

Ready-made meatballs and in-season swede, united by a creamy sauce – a hearty dinner for chilly January nights.

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High protein2 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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2 tbsp olive oil
300 pack 20 British Venison Meatballs
1 onion, sliced
1 clove/s garlic, finely chopped
200 pack No.1 Woodland Mushrooms, sliced
1 swede (about 900g), peeled and cut into 2cm chunks
¾ x tsp ground allspice
½ x tbsp plain flour
200ml fresh chicken stock
40g unsalted butter
3 tbsp single cream
handful flat leaf parsley leaves, roughly chopped

Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs for 6-8 minutes until browned all over, then use a slotted spoon to transfer to a plate. Add the onion to the pan and fry for 2 minutes, then add the garlic and mushrooms and fry for 8-10 minutes, stirring regularly, until soft and turning golden.
Meanwhile, put the swede in a large saucepan. Cover with cold water and a pinch of salt, then set over a high heat. Bring to the boil, then simmer for about 20 minutes or until completely tender.
Stir the allspice and fl our into the onions and mushrooms, cook for a minute, then stir in the stock. Return the meatballs to the pan, lower to a simmer and cook for 10 minutes, until cooked through with no pink meat remaining. Meanwhile, drain the swede in a colander, allow to steam dry for a few minutes, then tip back into the pan with the butter; season, then mash.
Stir the cream and half of the chopped parsley through the meatballs, then season. Serve on top of the swede mash with the remaining parsley scattered over.