Heck Steak & Butter Meatball Tartlets with Mash & Horseradish

Makes approximately 16–20 canapés

These elegant little canapés combine rich HECK Steak & Butter meatballs with silky mash, crisp tartlet shells and a punchy hit of creamed horseradish. Perfect for festive parties, drinks receptions or as a warm bite on a canapé board.

Ingredients

Meatballs

• HECK Steak & Butter Meatballs (approx. 16–20)

Mash

• 500 g potatoes, peeled and chopped

• 40 g butter

• 80 ml milk or cream

• Salt & white pepper

Tartlets & Topping

• 16-20 mini savoury tartlet cases

• 3-4 tbsp creamed horseradish sauce

• Fresh chives or parsley, finely chopped (optional garnish)

Method

1. Cook the Meatballs

1. Preheat the oven to 190°C (fan 180°C).

2. Place the meatballs on a lined baking tray.

3. Bake for 14-18 minutes, turning once, until golden and cooked through.

Alternative: Pan-fry in a little oil until evenly browned and cooked through.

2. Make the Mash

1. Boil the potatoes in salted water until very tender (12–15 minutes).

2. Drain well and allow to steam-dry for 1 minute.

3. Mash until smooth.

4. Beat in the butter and milk or cream until creamy but firm enough to pipe or spoon.

5. Season with salt and white pepper.

6. Keep warm.

3. Crisp the Tartlet Cases

1. Place the empty tartlet cases on a baking tray.

2. Warm in the oven for 4–5 minutes until crisp.

3. Remove and keep warm.

4. Assemble the Canapés

1. Spoon or pipe a small amount of mash into each tartlet case.

2. Top with one meatball.

3. Add a small dot of creamed horseradish on the meatball or alongside it.

4. Finish with chopped chives or parsley, if using.