BEEF MEATBALLS WITH MASH

PREPARATION

1. Line a baking sheet with greaseproof paper. 
2. Prepare the meatballs. In a large bowl, combine and mix well, all the meatball ingredients: Redefine Beef Mince, egg, breadcrumbs, ketchup, soy sauce, nutmeg, salt and pepper. Form the mixture into medium balls of equal size, weighing approximately 50 grams per ball. 
3. Place the formed meatballs on the prepared sheet. Cover with plastic wrap and refrigerate for at least half an hour, to firm them up.  
4. Prepare the puree. Place the potatoes, carrots and onions in a large pot and add 2 liters of water. Bring to a boil and add the bay leaves. 
5. Reduce heat and simmer, till the vegetables are tender and the potatoes are easily pierced with a knife, about 45 minutes.  
6. While the vegetables cook, preheat an oven to 175° C. Line one or two baking sheets large enough to accommodate all the cooked vegetables in a single layer, with parchment paper. Set aside. 
7. Strain the cooked vegetables, making sure to remove as much water as possible. Spread them in a single layer on the prepared baking sheet/s (divide them onto two sheets if necessary). Place the sheet/s in the preheated oven and bake for 5 minutes to dry out the vegetables and reduce the amount of moisture they contain. 
8. Remove the dried vegetables from the oven and pass them through a food mill or mash by hand, till smooth. While still warm, stir in the butter and season with salt and pepper. Set aside and keep warm.  
9. Cook the meatballs. Heat 4 tbsps. of oil in a large sauté pan over high heat. Add the prepared meatballs and cook them for about 5 minutes, till the meatballs are uniformly browned on all sides. Remove the cooked meatballs from the heat and set aside. 
10. Heat the stock in a skillet large enough to accommodate all the meatballs. Add the soy sauce and bring to a boil. Reduce heat and simmer till the liquid is reduced by half. 
11. Stir in the butter. Add the browned meatballs to the sauce. Raise the heat to medium/high and continue to cook for 5 minutes. Remove from heat and keep warm. 
12. Spoon and spread a generous amount of the puree onto the bottom of a warmed bowl or soup plate. Top the puree with two meatballs and drizzle with 2 tablespoons of the sauce the meatballs have cooked in. Sprinkle with fresh thyme leaves and serve. 
13. Bon Appetit!