Saucy Beef & Pork Mozzarella Meatballs
with Potato Mash & Colourful Radish Salad
When we say ‘cheese’, you say ‘yes please’! We’re delivering on that chant with a mozzarella cheese meatball extravaganza. With both beef and pork mince tossed in a tomato sauce and served on a warm blanket of mashed potatoes, we’re putting smiles on everyone’s face. Say cheese!
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 sachet
Garlic & Herb Seasoning
1 tin
Tinned Cherry Tomatoes
1 packet
Mozzarella cheese
(Contains: Milk; )
250 g
Beef & Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Classic Roast Seasoning
Deluxe Salad Mix
(Contains: Celery; )
2 packet
Potato
2
Garlic
1
Radish
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add butter(for the mash) and the milk to the potato and season with salt. Mash until smooth. 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 potatoes!
• Meanwhile, thinly slice radish. Finely chop garlic. Thinly slice mozzarella (see ingredients). • In a medium bowl, combine beef & pork mince, Aussie spice blend, fine breadcrumbs, the egg and half the garlic. • Using damp hands, roll heaped spoonfuls of mince mixture into 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). Transfer to a plate.
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add tinned cherry tomatoes, garlic & herb seasoning, the balsamic vinegar, brown sugar and butter(for the sauce). Stir to combine, then simmer until slightly thickened, 3-4 minutes. Season to taste. • Return meatballs to the pan, gently stirring to coat. Top with mozzarella and cover with a lid (or foil) until melted.
TIP: If the sauce is too thick, add a splash of water!
• While the sauce is cooking, combine radish, deluxe salad mix (see ingredients) and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.
• Divide potato mash between plates. Top with saucy beef and pork mozzarella meatballs. • Serve with radish salad. Enjoy!
