Beef Meatballs with Gravy and Mash

Instructions

1. 1

   Use a 1000-watt microwave on HIGH (100% power) throughout. For a 700–900-watt machine, add 30-second intervals as needed and rely on temperature checks. Keep refrigerated ingredients chilled and carrots frozen until needed.

2. 2

   Place the carrots and 15 ml water in a wide 1.2-litre microwave-safe casserole. Cover with a vented microwave-safe lid. Microwave for 1 minute 30 seconds, stir and rotate the dish, then microwave for another 1 minute 30 seconds, until tender.

3. 3

   Stir 100 ml water and the gravy mix into the carrots until dissolved. Add the meatballs in a single layer and coat with gravy. Cover loosely and microwave for 2 minutes. Stir the gravy, turn the meatballs and rotate the dish, then microwave for 1 minute. Continue in 30-second intervals, stirring each time, until the meatball centers and gravy reach 165°F/74°C on a food thermometer. Leave covered for at least 3 minutes.

4. 4

   During that standing time, combine the remaining 140 ml water, milk and butter in a separate 1-litre microwave-safe bowl. Cover loosely and microwave for 1 minute 30 seconds. Stir carefully, then heat in 30-second intervals until steaming hot. Stir in the potato flakes with a fork, cover and stand for 1 minute, then fluff.

5. 5

   After the meatballs have stood for at least 3 minutes, check that their centers and gravy are still at least 165°F/74°C. If necessary, microwave in 30-second intervals, then repeat the covered 3-minute standing time. Spoon the meatballs, carrots and gravy over the mash. Refrigerate any leftovers within 2 hours and use within 3–4 days.