Step 1: Prepare the Potatoes
Bring a large saucepan of water to the boil on high heat. Chop the potatoes into 2cm chunks (no need to peel!). Add them to the boiling water with a 0.25 tsp of salt. Bring back to the boil. Once boiling, reduce the heat slightly and cook until the potatoes are tender, about 15-20 minutes.
TIP: The potato is cooked when you can easily slip a knife through.
When cooked, drain the potatoes in a colander and return them to the pan, off the heat. Preheat your oven to 200 °C.
Step 2: Make the Meatballs
In a large mixing bowl, combine the Italian seasoning, panko breadcrumbs, and 1 tbsp of water per person. Mix together, then add the pork and beef mince. Season with salt and pepper. Use your hands to mix the seasonings into the meat then shape into small balls (5 per person).
TIP: Make sure you roll them well in the palms of your hands to prevent them from falling apart when cooking.
IMPORTANT: Wash your hands after handling raw meat.
Step 3: Cook the Meatballs
Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the meatballs and cook until browned all over, about 5-6 minutes, turning occasionally.
TIP: Do this in batches if necessary, you want the meatballs to brown not stew!
Meanwhile, halve, peel and thinly slice the red onion. Grate the cheese. When the meatballs are browned, transfer them to a plate then drain any remaining fat out of the pan. Add the onion and bacon lardons to the pan. Cook until the onion is soft, about 4-5 minutes, stirring occasionally. Add the meatballs back into the pan.
Step 4: Prepare the Sauce
Add the water (see ingredients for amount) and the stock powder to the meatballs. Stir then lower the heat. Cover the pan with a lid or foil and simmer until the meatballs are cooked through, about 7-8 minutes.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, halve any large broccoli florets and place them on a baking tray. Drizzle with oil and season with salt and pepper. Roast in the oven until browned and tender, about 15-18 minutes.
Step 5: Make the Cheesy Mash
Mash the potatoes then stir in the grated cheddar.
TIP: Add a splash of milk and a knob of butter if you have it.
Season to taste with salt and pepper. Keep warm with the lid on while you finish off.
Step 6: Finish and Serve
When the meatballs are cooked through, remove the lid and stir in the redcurrant jelly. Increase the heat and bubble the sauce until it is glossy and has thickened slightly, about 1-2 minutes. Divide the mash between your plates and serve the broccoli florets alongside. Place the meatballs on top of the mash and finish with a generous helping of gravy. Enjoy your meal!