It's a cosy meatball-and-mash classic, but we're luxing it up with a velvety butter pan sauce and some wisps of baked parmesan draped over your broccoli. Ready in just 30 quick minutes, this one is comfort food on speed dial. Answer the call.
Preheat oven to 180°C fan-forced. Peel and chop potatoes into 3cm pieces and place in a saucepan. Cover with cold, salted water and bring to the boil over high heat. Cook for 12–15 minutes or until potatoes are tender. Drain well and return potatoes to pan with milk. Mash until smooth and season with salt and pepper. Set aside and keep warm. While potatoes are cooking, continue with step 2.
Cut broccoli into small florets. Place on a lined baking tray, drizzle with 20ml (1 tablespoon) oil and sprinkle with salt and pepper. Toss broccoli to coat well in oil and roast for 15 minutes or until slightly caramelised and tender.
Combine mince, panko breadcrumbs, Italian kitchen herbs, 40ml (2 tablespoons) water, ¼ teaspoon salt flakes and black pepper in a bowl and mix to combine. Shape into 8 meatballs. Heat remaining oil in a frypan over medium-high heat, add meatballs and cook for 8–10 minutes or until caramelised and cooked through. While meatballs are cooking, continue with step 4.
Rinse and roughly chop parsley. Peel and crush garlic. Zest lemon. Place garlic, parsley, lemon zest and butter in a small bowl with salt and pepper and mash with a fork to combine. Set aside.
Carefully remove broccoli from oven and sprinkle with parmesan. Using tongs, toss to coat broccoli in parmesan. Return to oven and roast for a further 7–8 minutes or until parmesan is golden.
Add butter to meatballs in pan and toss to coat. Cut lemon into wedges. Divide mash, parmesan-roasted broccoli and meatballs between plates. Spoon over pan juices and serve with lemon wedges.