Beef and Mushroom Meatballs with No Syn Barbecue Sauce and Cheesy Topped Hash Browns

Beef and Mushroom Meatballs with No Syn Barbecue Sauce and Cheesy Topped Hash Browns
ALL syn free and delicious on extra easy when using a (HEx A) for the cheese

For the Meatballs
350g Extra Lean Beef Mince
3 Large Button Mushrooms Finely Chopped
Salt and Pepper to season
For the Hashbrowns
3 large potatoes, peeled and grated
Spring Onions
Cheese (can be used as a HEx a)
Spray Oil
Fat Free Fromage Frais
For the Barbecue Sauce
1 medium onion finely chopped
250ml of passata
1 tsp mild chilli powder
3 tbsp artificial sweetener
4 tbsp balsamic vinegar
1 tbsp worcestershire sauce
salt and freshly ground black pepper to season

For the Meatballs
In a large bowl, knead together the mince with the finely chopped mushrooms and form into balls
Place into a casserole dish and bake at 200c or 392f for approx 30 mins.
Turn over half way through cooking time to brown on each side.
For the Hashbrowns
Grate the potato, place in kitchen roll or a teatowel and squeeze out excess water.
Spray a frying pan with spray oil and press the grated potato into the full diameter of the pan.

Cook one side on a medium heat for approx 10 mins, then lift from frying pan using a large spatula spray pan with spray oil again and flip over and repeat for the other side.
When hashbrown is browned, transfer to a baking tray cover with finely chopped spring onion and grated cheese and place in oven or under a grill until cheese has melted and hash browns are nice and golden. Serve topped with a spoonful of fat free fromage frais and some finely chopped spring onions.
For the Barbecue Sauce
Saute the onion in a small saucepan with some spray oil
Add Chilli Powder and stir to evenly cover.
Add the rest of the ingredients
Bring to the boil
Allow to simmer for approx 10 mins.
The sauce is then ready.
(I put my sauce through the blender to make it more smooth in consistency)
Serve Meatballs covered in the barbecue sauce with Salad and Cheesy Topped Hash Browns.