Chicken and Sage Meatballs with Smashed Potatoes and Gravy

Preheat oven to 200°C. Trim ends off baby carrots (peeling is optional). Peel and cut onion in half, grate one half and thinly slice the other half. Peel and mince garlic. Cut broccoli into florets. Pick parsley leaves and chop, discarding stems.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Add carrots, drizzle with oil and season with salt, bake for 15 minutes until crisp and golden. Add the broccoli and cook for 10 more minutes.

Place mince, breadcrumbs, grated onion, sage, half parsley and half garlic in a bowl. Season with salt and pepper and mix until all ingredients are combined. Roll into 16 meatballs.

Place the meatballs onto a lined baking tray and cook in the oven for about 15 minutes or until the meatballs are cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add sliced onions and cook until soft and golden, about 3-5 minutes. Add remaining garlic and cook for 1 minute. Add the rich brown gravy and 3/4 water to the pan. Stir until thickened. Turn off heat and stir through remaining parsley.

Divide meatballs and roasted veg between plates. Top with gravy or serve on the side. Enjoy!

Preheat oven to 200°C. Trim ends off baby carrots (peeling is optional). Peel and cut onion in half, grate one half and thinly slice the other half. Peel and mince garlic. Cut broccoli into florets. Pick parsley leaves and chop, discarding stems.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Add carrots, drizzle with oil and season with salt, bake for 15 minutes until crisp and golden. Add the broccoli and cook for 10 more minutes.

Place mince, breadcrumbs, grated onion, sage, half parsley and half garlic in a bowl. Season with salt and pepper and mix until all ingredients are combined. Roll into 20 meatballs.

Place the meatballs onto a lined baking tray and cook in the oven for about 15 minutes or until the meatballs are cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add sliced onions and cook until soft and golden, about 3-5 minutes. Add remaining garlic and cook for 1 minute. Add the rich brown gravy and 3/4 water to the pan. Stir until thickened. Turn off heat and stir through remaining parsley.

Divide meatballs and roasted veg between plates. Top with gravy or serve on the side. Enjoy!

Preheat oven to 200°C. Trim ends off baby carrots (peeling is optional). Peel and cut onion in half, grate one half and thinly slice the other half. Peel and mince garlic. Cut broccoli into florets. Pick parsley leaves and chop, discarding stems.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Add carrots, drizzle with oil and season with salt, bake for 15 minutes until crisp and golden. Add the broccoli and cook for 10 more minutes.

Place mince, breadcrumbs, grated onion, sage, half parsley and half garlic in a bowl. Season with salt and pepper and mix until all ingredients are combined. Roll into 10 meatballs.

Place the meatballs onto a lined baking tray and cook in the oven for about 15 minutes or until the meatballs are cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add sliced onions and cook until soft and golden, about 3-5 minutes. Add remaining garlic and cook for 1 minute. Add the rich brown gravy and 3/4 water to the pan. Stir until thickened. Turn off heat and stir through remaining parsley.

Divide meatballs and roasted veg between plates. Top with gravy or serve on the side. Enjoy!

Preheat oven to 200°C. Trim ends off baby carrots (peeling is optional). Peel and cut onion in half, grate one half and thinly slice the other half. Peel and mince garlic. Cut broccoli into florets. Pick parsley leaves and chop, discarding stems.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Add carrots, drizzle with oil and season with salt, bake for 15 minutes until crisp and golden. Add the broccoli and cook for 10 more minutes.

Place mince, breadcrumbs, grated onion, sage, half parsley and half garlic in a bowl. Season with salt and pepper and mix until all ingredients are combined. Roll into 10 meatballs.

Place the meatballs onto a lined baking tray and cook in the oven for about 15 minutes or until the meatballs are cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add sliced onions and cook until soft and golden, about 3-5 minutes. Add remaining garlic and cook for 1 minute. Add the rich brown gravy and 3/4 water to the pan. Stir until thickened. Turn off heat and stir through remaining parsley.

Divide meatballs and roasted veg between plates. Top with gravy or serve on the side. Enjoy!

Preheat oven to 200°C. Trim ends off baby carrots (peeling is optional). Peel and cut onion in half, grate one half and thinly slice the other half. Peel and mince garlic. Cut broccoli into florets. Pick parsley leaves and chop, discarding stems.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Add carrots, drizzle with oil and season with salt, bake for 15 minutes until crisp and golden. Add the broccoli and cook for 10 more minutes.

Place mince, breadcrumbs, grated onion, sage, half parsley and half garlic in a bowl. Season with salt and pepper and mix until all ingredients are combined. Roll into 10 meatballs.

Place the meatballs onto a lined baking tray and cook in the oven for about 15 minutes or until the meatballs are cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add sliced onions and cook until soft and golden, about 3-5 minutes. Add remaining garlic and cook for 1 minute. Add the rich brown gravy and 3/4 water to the pan. Stir until thickened. Turn off heat and stir through remaining parsley.

Divide meatballs and roasted veg between plates. Top with gravy or serve on the side. Enjoy!

Preheat oven to 200°C. Trim ends off baby carrots (peeling is optional). Peel and cut onion in half, grate one half and thinly slice the other half. Peel and mince garlic. Cut broccoli into florets. Pick parsley leaves and chop, discarding stems.

Place potatoes in a microwave safe bowl with a little water and cover, cook for 7-8 minutes until soft. Place potatoes on a lined tray and gently smash, be careful not to mash them completely. Add carrots, drizzle with oil and season with salt, bake for 15 minutes until crisp and golden. Add the broccoli and cook for 10 more minutes.

Place mince, breadcrumbs, grated onion, sage, half parsley and half garlic in a bowl. Season with salt and pepper and mix until all ingredients are combined. Roll into 10 meatballs.

Place the meatballs onto a lined baking tray and cook in the oven for about 15 minutes or until the meatballs are cooked through.

Heat a pan on medium high heat with a drizzle of oil. Add sliced onions and cook until soft and golden, about 3-5 minutes. Add remaining garlic and cook for 1 minute. Add the rich brown gravy and 3/4 water to the pan. Stir until thickened. Turn off heat and stir through remaining parsley.

Divide meatballs and roasted veg between plates. Top with gravy or serve on the side. Enjoy!