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Bangers and Mashed Meatball Bowl

Bangers and Mashed Meatball Bowl

Introducing a student-friendly version of the British “Bangers and Mash” – our low sodium mashed potatoes, topped with meatballs and onion gravy. Serve traditionally with peas or your favorite vegetable.


Premade Meatballs
5 lbs.
Large Onions, sliced thin
4 Tbsp.
Low Sodium Beef Stock
4 cups
Worcester sauce
1 Tbsp.
Black Pepper
1 tsp.
Garnish- Parsley or Chives


  1. Reheat mashed potatoes using either boiling water in stock pot or steamer method.
  2. Bake off premade meatballs in oven.
  3. When heated through, transfer cooking liquid, fat, juice from meatballs into sauté pan.
  4. Reduce liquid by half or until dark brown.
  5. Add sliced onions and cook until soft and golden brown.
  6. Whisk in flour until thicken paste forms.
  7. Add additional low sodium beef stock, stirring as you add it to prevent lumps.
  8. Add Worcester sauce and black pepper.
  9. Cook until thickens to desired texture is achieved.
  10. To serve, portion out heated mashed potatoes and top with hot meatballs and a ladle of onion gravy.
  11. Garnish with chopped parsley or chives. Note: Traditionally served with peas.


  • Approx. 3/8 C starchy vegetables credit using Simply Potatoes® Low Sodium Mashed Potato.
  • Consult manufacturer/supplier for exact grain and vegetable credit


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