Classic Buttery Mash with Meatballs and Mustard Butter Sauce Recipe | myfoodbook

Ingredients

• 1kg potatoes
• 100g Western Star Original Salted butter diced
• ½ cup (125ml) warm milk
• Salt and pepper to taste
• 500g pork and veal mince
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon ground fennel
• ¼ cup (20g) grated parmesan
• 1 cup (70g) fresh breadcrumbs
• 1 egg, lightly whisked
• 3 tablespoons olive oil
• 100g Western Star Original Salted Butter
• 1 clove garlic, minced
• 1 tablespoon plain flour
• ½ cup (125ml) white wine
• 3 teaspoons Dijon mustard
• 1 ½ cups (375ml) salt reduced chicken stock
• 1 teaspoon sugar
• 1 ½ tablespoons wholegrain mustard
• Steamed broccolini to serve