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Meatballs with Chunky Mash and Piccalilly

Meatballs with Chunky Mash and Piccalilly

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12 small pork meatballs
2 tbsp of bbq sauce/ or gravy sauce
For the mash:
5 medium sized potatoes, chopped
2 leaves of kale
1 tsp of salt
1 tsp of black pepper
50 gr of butter
Top the mash with:
Smooth Piccalilly

Bake the meatballs in the oven, set to 200C, for about 15 minutes - when ready, glaze with BBQ/Gravy sauce
Boil the potatoes, for about 30 minutes, until soft and drain
Add the kale in the boiling water, for the last 10 minutes
Put back the potatoes and kale to the pot and gently mash with a fork
Add in the salt, pepper and butter
Mix until butter has melted and the mash has been nicely seasoned
Serve, top with piccalilly and the meatballs with sauce/gravy

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