Cheesy Lamb Meatballs & Italian Sauce
with Cauli-Potato Mash & Garlic Veggies
The trick to keeping these lamb meatballs succulent and moist is a fabulous tomato sauce, and once you’ve mastered how to perfectly balance the flavours in yours, you’ll never look back.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Lamb Mince
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Green beans
1 sachet
Thyme
1 packet
Tomato Paste
1 packet
Potato
1
Carrot
2
Garlic
1
Cauliflower
Nutrition Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Cut cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter(for the mash) and season generously with salt. Mash until smooth and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the veggies!
• While the veggies are cooking, thinly slice carrot into sticks. Trim and halve green beans. Finely chop garlic. Pick and finely chop thyme (see ingredients).
• In a medium bowl, combine lamb mince, thyme, shredded Cheddar cheese, half the garlic and season with salt and pepper. • Using damp hands, roll heaped spoonfuls of lamb mixture into small meatballs (4-5 per person). Transfer to a plate.
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 2-3 minutes. • Add green beans and the remaining garlic and cook until tender, 3-4 minutes. Season to taste. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a bowl. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook tomato paste until fragrant, 1 minute. • Add the water, brown sugar and butter (for the sauce) and simmer, until slightly thickened, 1-2 minutes. Return the meatballs to the pan and toss to coat. Season to taste.
• Divide cauli-potato mash and garlic veggies between plates. Top with cheesy lamb meatballs. • Spoon any remaining sauce from the pan over meatballs to serve. Enjoy!
