Italian-style meatballs with cheesy mash recipe
 ¼ onion, finely chopped1 garlic clove, finely chopped250g/9oz minced beefsalt and freshly ground black pepper1 tsp chopped fresh rosemary1 tbsp olive oil ¼ onion, finely chopped 1 garlic clove, finely chopped 250g/9oz minced beef salt and freshly ground black pepper 1 tsp chopped fresh rosemary 1 tbsp olive oil dash olive oil¼ onion, chopped1 garlic clove, chopped85g/3oz chestnut mushrooms, sliced100ml/3½fl oz red wine1 tbsp tomato purée100ml/3½fl oz hot beef stocksalt and freshly ground black pepper dash olive oil ¼ onion, chopped 1 garlic clove, chopped 85g/3oz chestnut mushrooms, sliced 100ml/3½fl oz red wine 1 tbsp tomato purée 100ml/3½fl oz hot beef stock salt and freshly ground black pepper 1 small potato, peeled and chopped, then boiled until tender and drained 30g/1oz butter50g/2oz Port Salut cheese, choppedsplash milksalt and freshly ground black pepper 1 small potato, peeled and chopped, then boiled until tender and drained 30g/1oz butter 50g/2oz Port Salut cheese, chopped splash milk salt and freshly ground black pepper Method For the meatballs, place the onion, garlic, mince, seasoning and chopped rosemary into a large bowl and mix well. Using your hands, shape the mixture into golfball-sized balls.Heat the olive oil in a frying pan and fry the meatballs for 6-8 minutes, stirring frequently, or until golden-brown on all sides.For the sauce, add a little more oil to the pan with the meatballs and sauté the onion for 3-4 minutes. Add the garlic and cook for one minute. Add the mushrooms and sauté for 2-3 minutes.Add the red wine, turn up the heat and simmer for 1-2 minutes. Add the tomato purée and beef stock and simmer for 8-10 minutes, or until the sauce is thickened and the meatballs are completely cooked through.For the mash, place the cooked potatoes into a large bowl. Add the butter, cheese, milk and seasoning and mash together with a potato masher until smooth.To serve, place the mash onto a serving plate and spoon over the meatballs and sauce. For the meatballs, place the onion, garlic, mince, seasoning and chopped rosemary into a large bowl and mix well. Using your hands, shape the mixture into golfball-sized balls. For the meatballs, place the onion, garlic, mince, seasoning and chopped rosemary into a large bowl and mix well. Using your hands, shape the mixture into golfball-sized balls. Heat the olive oil in a frying pan and fry the meatballs for 6-8 minutes, stirring frequently, or until golden-brown on all sides. Heat the olive oil in a frying pan and fry the meatballs for 6-8 minutes, stirring frequently, or until golden-brown on all sides. For the sauce, add a little more oil to the pan with the meatballs and sauté the onion for 3-4 minutes. Add the garlic and cook for one minute. Add the mushrooms and sauté for 2-3 minutes. For the sauce, add a little more oil to the pan with the meatballs and sauté the onion for 3-4 minutes. Add the garlic and cook for one minute. Add the mushrooms and sauté for 2-3 minutes. Add the red wine, turn up the heat and simmer for 1-2 minutes. Add the tomato purée and beef stock and simmer for 8-10 minutes, or until the sauce is thickened and the meatballs are completely cooked through. Add the red wine, turn up the heat and simmer for 1-2 minutes. Add the tomato purée and beef stock and simmer for 8-10 minutes, or until the sauce is thickened and the meatballs are completely cooked through. For the mash, place the cooked potatoes into a large bowl. Add the butter, cheese, milk and seasoning and mash together with a potato masher until smooth. For the mash, place the cooked potatoes into a large bowl. Add the butter, cheese, milk and seasoning and mash together with a potato masher until smooth. To serve, place the mash onto a serving plate and spoon over the meatballs and sauce. To serve, place the mash onto a serving plate and spoon over the meatballs and sauce.