Chutney meatballs with charred Tenderstem® broccoli and creamy mash


Chutney meatballs

For the Meatballs
500g ground beef
1 large banana, mashed
1 large apple, grated
1 Tbsp garlic and ginger paste
1 medium onion, grated
1 tsp onion powder
1 tsp garlic powder
2 Tbsp beef spice
2 tsp salt
2 tsp pepper

Chutney sauce
¼ cup of oil
1 medium onion, chopped
3 Tbsp roasted masala
½ tsp salt
1 cup tomato sauce
½ cup sweet chilli sauce
1 cup fine apricot jam

Mashed potato
4 large potatoes, peeled and cut into four
Water, as needed
2 tsp salt
2 Tbsp butter
¾ cup hot milk
Pepper, to taste

Charred Tenderstem® Broccoli
½ pack Tenderstem® broccoli
2 Tbsp olive oil, to drizzle
Salt, to taste
Pepper, to taste


Add all the ingredients for the meatballs into a large mixing bowl. Mix all the ingredients together using your hand or a wooden spoon, making sure all the ingredients are properly combined.

Prepare an oven dish by spraying it with Spray n Cook. Make golf sized meatballs out of the ground beef mixture and place them into the oven dish. Set aside and preheat the oven at 150℃

Place a saucepan over medium heat and add in the oil. Add in the onion and saute until soft. Add in the masala and cook for 2-3 minutes.

Add in the salt, tomato sauce, sweet chilli sauce and the apricot jam. Cook on low for 10-15 minutes, stirring occasionally.

Once the sauce is done, pour it over the meat balls.

Cover the oven dish with foil and place it into the oven. Bake at 150℃ for 15 minutes. Remove from the oven and take the foil off and bake for a further 10 minutes at 180℃.

Serve with creamy mash potato and charred Tenderstem broccoli.

Mashed potato

Place the potatoes into a large pot and pour water into the pot with just enough to cover the potatoes, season with 1 tsp of salt. Bring to a boil and cook until the potatoes are soft.

Drain the water from the pot and add the butter, milk, remaining salt and the pepper. Use a masher and mash the potatoes until smooth.

Charred Tenderstem® broccoli

Heat a griddle pan on medium high heat.

Drizzle the Tenderstem® broccoli with olive oil and season with salt and pepper.

Place the broccoli onto the pan and cook each side for 3-5 minutes on each side or until the broccoli is slightly charred on each side.

Season with more salt and pepper as desired.