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Add the potatoes to a pan of salted water and cook for around 15-20 minutes, or until completely tender.
Meanwhile, add the meatballs to a large frying pan and cook until golden and cooked through. Remove them from the pan and set aside.
Add the onion to the same pan and cook for a few minutes before adding the garlic and ground black pepper.
Continue cooking until the onions are soft and translucent. If they’re taking a while to soften, add a little splash of water and cook until it has evaporated.
Pour in the chicken stock, followed by the single cream, and mix well.
Add the meatballs back to the pan and simmer until the sauce has reduced and thickened. Taste and adjust the seasoning if needed.
Drain the potatoes, then add the butter and grated cheese. Mash until smooth and cheesy, adding a little more salt if needed.
Serve the creamy peppercorn meatballs over the cheesy mash with your favourite vegetables. Finish with fresh parsley, if you like, and enjoy!