Onion Chutney Beef & Pork Meatballs

• Cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain, then return to saucepan. • Drizzle with olive oil and season generously with salt. Mash until smooth, then cover to keep warm.

Little cooks: Get those muscles working and help mash the veggies!

• Meanwhile, combine beef & pork mince, the egg, fine breadcrumbs, kiwi spice blend and a pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of 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 meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat, then add onion chutney and a splash of water, tossing meatballs to coat.

TIP: For best results, drain the oil from the pan before cooking the glaze. TIP: Reduce heat to medium, if meatballs are becoming too charred.

• While the meatballs are cooking, combine a drizzle of balsamic vinegar and olive oil in a second medium bowl. Season with salt and pepper. • Add spinach & rocket mix, pear and cucumber, then toss to coat.