Ever fancied recreating restaurant standard food at home? I was tasked with trying out the Copthorne Meatball designed by the Copthorne Hotel in Sheffield’s Head Chef Mark Jones to prove it can be done and is just as tasty.
When sent the recipe I was intrigued by the Copthorne Meatball as I’ve only really ever had meatballs with spaghetti. Plus melted cheese in the middle?! Yes please!! So I picked a Saturday night to make this meal, which gave Mr W and I the perfect chance to have a date night type evening in together. But it also meant we could do the cooking together too, which is always lovely (ie. I’m rubbish at mashing potatoes, whereas he is fab). So here is the recipe if you want to try it out.
The Copthorne Meatball
For the Meat Balls:
- 250g Beef mince
- 250g Pork mince
- 1 White onion, diced
- 1 tsp Ground black pepper
- 1 tsp English mustard powder
- 1 tsp Garlic powder
- 1/2 tsp Chilli flakes
- 2 tbsp Worcestershire sauce (or Henderson’s relish)
- 2 tbsp HP sauce
- Olive oil
- 300g cheese, chopped into squares (1cm cubed or so)
For the Mash:
- 400g King Edward potatoes
- 1-2 tbsp English mustard
- 50g Butter
- 100ml Double cream
- 200g Chopped kale
- Gravy or red wine sauce
- Pan fry the onion until soft, make sure it goes translucent but gains no colour, set aside and leave to cool.
- Combine the mince, a tsp of olive oil, and other meat ball ingredients (except the cheese) in a bowl mixing well. Add in the onion once cool and leave in the fridge, covered for 2-3 hours.
- Divide the mixture in to 8 and place a cube of cheese in each, roll into balls with the cheese in the middle. Wrap the meatballs tightly foil and cool in the fridge again.
- Turn your oven to 180C and bring a pan of water to the boil. Whilst waiting peel and chop your potatoes, then place into the boiling water for 20 minutes. Put the meatballs in an oven proof dish (still wrapped in foil) for 25-30 minutes.
- Combine the mash ingredients and mash. Or if you’re posh pass the potatoes through a ricer and then add the ingredients (we did the former as a ricer is faff).
- Boil or fry your kale for a couple of minutes until soft, at this time heat up your sauce.
- Unwrap your meat balls, place on bed of mash and kale, then pour the sauce over and enjoy! I suggest a Shiraz or Malbec to enjoy with your dinner 🙂
This meal was delicious, I’m not a huge fan of kale but it was the perfect accompaniment and I was rather pleased with my plating of the dish! The meat balls were well seasoned and the cheese inside was lovely with the red wine sauce we used. Both of us were stuffed by the end and we’d both recommend it if you are looking for a nice meal for two at home.
Do you like to try out restaurant recipes at home? And as always let me know if you give it a go,
P.S. All of the ingredients were provided for me to make this meal. But it was delicious. Promise.