Michelle's FreeFrom Meatballs in Gravy with Broccoli Mash
Wheat, gluten & nut free; can be dairy, corn & soya free

To test some freefrom gravies and sauces I made some meatballs - and the result was so good that I felt I should share it. I also got inventive with the yellowing head of broccoli that I found at the back of the fridge. Again the result was so encouraging that - here it is...

900g / 2lb minced (ground) beef, lamb or pork
sea salt and freshly ground pepper
approx 2 tbsp gluten-free Worcester sauce - we used the Life freefrom
900ml / 30fl oz gluten & dairy-free gravy - home made or you can used either Free & Easy or Orgran gluten-free gravy mix

1 medium head celeriac (or the equivalent weight of sweet potato or baking potato)
2 large heads broccoli with their stems (these can be fresh or the yellowing ones that you forgot to use last week!)
500g / 1lb 2oz curly kale with the tougher stalks removed
sea salt and freshly ground black pepper
2-3 tbsp butter, dairy-free spread or olive oil

Mix the mince in a bowl with a generous seasoning of salt and pepper and the Worcester sauce and roll into balls - whatever size you fancy. Lower them into the gravy, bring to the simmer, cover and cook gently for 20-30 minutes, depending on the size of your meat balls.
Meanwhile cut the celeriac (or potatoes) into cubes and put in a steamer. Cut up the broccoli, roughly, including all the stem, and add to the celeriac. Steam for 10 minutes or until both are beginning to soften. Add the curly kale and continue to steam for a further 10 minutes or until all the vegetables are quite soft. Turn into a food processor and purée. Season to taste with salt, pepper and butter, spread or oil.
Serve with the meatballs and gravy.

Serves 6 - per portion
527cals - 38g protein
37g total fat - 15g sat / 12g mono / 2g poly
11g carbohydrate of which 6g sugar
10g fibre - 1000mg sodium / 2.7g salt

Good Source of: Vitamin A, B6, B12, C, folic acid, iron & zinc

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