Veggie Meatballs with Mash

Veggie Meatballs with Mash

Potatoes are undeniably one of my top comfort foods because they work in any form: fried, mashed, curried, you name it. I always hesitated to mash potatoes because it seems like so much effort but when I got a hankering for Ikea’s meatballs with mash, I just had to make it happen. Let me tell, you it was well worth it and actually not much more effort than the usual meal. I’ve been obsessed with Linda McCartney’s tomato & basil vegetarian meatballs as well so the stars really collided on this one. Tuck in!


1kg baby potatoes (I use these so I can leave the skin on but use whatever kind you like!)

1 packet vegetarian meatballs ( I use these)

150g chestnut mushrooms, chopped

1/2 cup onion gravy (I use Bisto gravy granules)

1 tsp garlic powder

Salt & pepper to taste

Handful of chopped parsley


Chop and boil the potatoes until tender.

Stick the meatballs in the oven as per the instructions on the packet. Don’t forget about them!

Either mash the potatoes roughly with a masher or pulse lightly in a food processor to get the right consistency for your mashed potatoes. 

I don’t like mine too smooth so have left a few chunks in. Sprinkle in some salt and the garlic powder, mix well.

Heat a little olive oil in a frying pan and add in your mushrooms. Fry lightly with some salt and pepper until well cooked.

Boil the kettle and prepare your 1/2 cup of onion gravy per instructions (Roughly 1 tbsp of onion gravy granules for the 1/2 cup of water but add more/less depending on the consistency you want).

Combine the gravy and the mushrooms into a bowl to pour over your dish.

Plate up! Spread the mash on the base of your plate, place the hot meatballs on top and pour your mushroom and gravy mixture. Top with chopped parsley and tuck in!

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