Autumn comfort food at its finest! Meatballs are delicious in any shape or form but I was looking for something a bit different than spaghetti & tomato sauce so I devised this delicious meatball & gravy recipe & let’s face it, the only thing to accompany gravy is buttery mash! All this can be yours for 10 propoints (1pp on F&H). Serves 4. Light the fire, throw a movie on & indulge in Autumn comfortness!   
For the Meatballs:

500g 5% Fat Lean Beef Mince

2 Slices Calorie Controlled Wholemeal Bread

1 Small Onion Finely Diced 

1 Tsp Dried Oregano 

1 Tsp Dried Parsley 

1/2 Tsp English Mustard

1 Tbsp Tomato Purée 

A Dash of Skimmed Milk

Salt & Black Pepper 

Fresh Parsley (optional)
For the Gravy:

500ml Stock made with 1 Beef Stock Cube

2 Tbsps Cornflour 

1 Tbsp Worcestershire Sauce 

1 Tbsp Tomato Purée 

A Small Handful of Fresh Thyme

Black Pepper 
For the Buttery Mash:

800g Potatoes 

30g Reduced Fat Butter

Salt & Black Pepper

A Dash of Skimmed Milk

  
Break the Bread up into very small pieces & soak in a cup with a small amount of skimmed milk for a few minutes. Squeeze the excess milk gently out pf the bread with your hands & crumble it into a bowl with all the other meatball ingredients. Mix well (be careful to mix lightly but well if you mix too much the meatballs will be dense). Roll them into 20 meatball shapes & place in an ovenproof dish you have sprayed with oil. Bake them in a preheated oven at 200c for approximately 25 minutes or until cooked & browning. Meanwhile peel & cut the potatoes into medium sized cubes & cook in boiling salted water for about 18 to 20 minutes until soft & you can pierce with a fork. To make the gravy place the stock in a saucepan over a medium heat and add all the ingredients except the cornflour. Mix the cornflour with a small amount of cold water in a glass & pour slowly into the stock stirring constantly with a wooden spoon to avoid lumps. Keep stirring regularly until thickened into a gravy. (If it lumps a tiny bit at the beginning the stirring will take them out & if not whizz quickly with a hand blender.) Add the cooked meatballs to the gravy & coat them well. Mash the potatoes with a tiny dash of skimmed milk, the butter & season with salt & pepper. Divide the mash into 4 & plate with 5 meatballs each & some gravy on top. Garnish with chopped fresh parsley if desired & enjoy!