Prep: 20 mins | Cook: 35 mins

We have a brand new comfort meal for you! Our Meatball & Mushroom Ragu served on a bed of creamy mashed potato will tick all the boxes of a warm winter dish!


  1. In a large bowl, mix all meatball ingredients together (excluding the oil) until well combined. Shape mixture into meatballs (about 1 inch in size).
  2. Heat the olive oil in a large fry pan over medium-high heat. Add the meatballs to the pan (in batches if necessary) and cook.
  3. Once cooked, remove the meatballs from pan and place them on a large plate or baking tray, lined with paper towel.
  4. Add the butter to the pan and allow it to melt. Then add in the mushrooms and sauté for around 5 minutes and they’re beginning to brown.
  5. Add the flour and cook for a minute. Then add the cream, chicken stock and white wine (if using). Cook for 10 minutes, stirring occasionally. The sauce should begin to thicken slightly.
  6. Once the sauce has reached your preferred thickness, add the meatballs back into the sauce and toss them. Cook for a further couple of minutes to heat the meatballs through.
  7. To serve, top mashed potato or noodles with the meatball and mushroom ragu and garnish with fresh parsley.

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