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Cheesy Lamb Meatballs & Tomato Sauce

Cheesy Lamb Meatballs & Tomato Sauce

with Cauli-Potato Mash & Garlic Veggies

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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.

Tags:Under 30g carbsUnder 650kcal
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

½ cup

water

20 g

butter (for the mash)

(ContainsMilk)

20 g

butter (for the sauce)

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2652 kJ
Fat40.3 g
of which saturates20.2 g
Carbohydrate29.2 g
of which sugars10.7 g
Dietary Fibre4.5 g
Protein37.9 g
Sodium1213 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

While the mash is cooking, thinly slice the carrot into sticks. Roughly chop the silverbeet. Finely chop the garlic.

3

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.

4

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.

5

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.

6

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.