Cheesy Beef Meatballs & Tomato Sauce
with Cauli-Potato Mash & Garlic Veggies
The trick to keeping these beef 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.
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
1 portion
cauliflower
1
potato
1
carrot
3 clove
garlic
1 packet
beef mince
1 packet
tomato paste
1 bag
green beans
½ bag
thyme
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
½ cup
water
1 tsp
brown sugar
20 g
butter (for the mash)
(Contains: Milk; )
20 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
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 beef mince, thyme, shredded Cheddar cheese, half the garlic and season with salt and pepper. • Using damp hands, roll heaped spoonfuls of beef 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 beef meatballs. • Spoon any remaining sauce from the pan over meatballs to serve. Enjoy!
