Italian Beef Meatballs with Creamy Mash & Garlic Silverbeet

Tender homemade beef meatballs simmered in a rich Italian-style tomato sauce, served with fluffy mashed potatoes and garlic sautéed silverbeet. A hearty family favourite that makes wonderful leftovers.

Serves: 4 | Cooking Time: 50 min

From your OrganicBox produce box

  • 600g potatoes, peeled and chopped
  • 1 bunch silverbeet, washed, stems and leaves separated
  • 150g carrots, finely grated

Protein and additional ingredients

  • 500g beef mince
  • 1 egg
  • ½ cup breadcrumbs
  • 2 garlic cloves, crushed
  • 1 teaspoon dried Italian herbs
  • 1 small onion, finely diced
  • 1 tin crushed tomatoes (400g)
  • 2 tablespoons tomato paste
  • ½ cup beef or vegetable stock
  • 2 tablespoons olive oil
  • ¼ cup milk
  • 1 tablespoon butter
  • Salt and pepper
  • Optional parmesan for serving

  1. In a large mixing bowl, combine beef mince, grated carrot, egg, breadcrumbs, half the garlic and dried Italian herbs.
  2. Season with salt and pepper and mix gently until combined.
  3. Roll into approximately 16 meatballs.
  4. Heat 1 tablespoon olive oil in a large frying pan over medium heat.
  5. Brown meatballs on all sides for approximately 5–7 minutes. They do not need to be completely cooked at this stage.
  6. Remove meatballs and set aside.
  7. Add diced onion to the same pan and cook for 3 minutes until softened.
  8. Add tomato paste and stir for 1 minute.
  9. Pour in crushed tomatoes and stock, stirring to combine.
  10. Return meatballs to the pan, cover and simmer gently for 15–20 minutes until the meatballs are fully cooked.
  11. Meanwhile, place potatoes in a saucepan of salted water. Bring to the boil and simmer for 15–20 minutes until tender.
  12. Drain potatoes and mash with milk and butter until creamy. Season to taste.
  13. Finely chop silverbeet stems and roughly slice the leaves.
  14. Heat remaining olive oil in a separate frying pan. Add silverbeet stems and cook for 3–4 minutes.
  15. Add remaining garlic and silverbeet leaves. Cook for another 3–4 minutes until wilted and tender.
  16. Serve meatballs and tomato sauce over creamy mashed potatoes, with garlic silverbeet on the side.

Vegetarian swap: Replace beef mince with 2 tins of drained lentils, mashed lightly, and add extra breadcrumbs if required to bind the mixture.

Vegan swap: Use lentils, replace the egg with a flaxseed egg, and prepare the mashed potatoes with olive oil and unsweetened plant-based milk.

OrganicBox tip: Silverbeet stems are completely edible and add lovely texture. Simply chop them finely and cook them a few minutes before adding the leaves.

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