Cheesy Lamb Meatballs & Tomato 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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
1
potato
1
carrot
1 bag
Silverbeet
3 clove
garlic
1 packet
lamb mince
1 packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
½ cup
water
20 g
butter (for the mash)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Cut the cauliflower into small florets. Peel the potato and cut into large chunks. Cook the cauliflower and potato in the boiling water 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!
While the mash is cooking, thinly slice the carrot into sticks. Roughly chop the silverbeet. Finely chop the garlic.
In a medium bowl, combine the lamb mince, shredded Cheddar cheese, the salt and 1/2 the garlic. Using damp hands, roll heaped spoonfuls of the lamb mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot until tender, 2-3 minutes. Add the silverbeet and the remaining garlic and cook until slightly wilted, 1-2 minutes. Season to taste. Transfer to a bowl.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the meatballs, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a bowl. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the tomato paste and garlic & herb seasoning until fragrant, 1 minute. Add the water 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 the cauli-potato mash and garlic veggies between plates. Top with the cheesy tomato meatballs. Spoon any remaining sauce from the pan over the meatballs to serve.
