For the meatballs, sauce and onions:

For the garlic mash potato:

To serve:

  • Micro herbs 20.0 g


  1. For the meatballs, sauce and onions:

    • Sweat the onion rings in a pan until translucent and set aside.
    • Put a few of those rings back in the pan, add thyme and saute till onions caramelise. Deglaze with the red wine and reduce by 2/3rds.
    • Make up KNORR Professional Gluten Free Gravy by stirring 56g into 700ml of boiling water and whisking for 30 seconds. Add the wine, simmer for 4 minutes and pass through chinois.
    • Cut butter into small lumps and whisk into the sauce, it will give a glossy finish and depth of flavour.
    • Heat ‘The Vegetarian Butcher’ NoMeatballs in oven at 150cfor 20 minutes till cooked through.
    • Transfer the NoMeatballs to the sauce.
  2. For the garlic mash potato:

    • Boil the potatoes with KNORR Professional garlic puree.
    • When potatoes are cooked, sieve and place in the pan to steam again to remove excessive moist away.
    • Press the potatoes through a potato masher or a fine sieve to create a nice potato puree.
    • On a low heat, fold in the butter and crème fraiche. Season to taste.
  3. To serve:

    • Dress the plates with the mash, meatballs, sauce, rings of cooked onion.
    • Finish with micro herbs.
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